Saturday, April 2, 2011

Chinese Barbeque Pork

Char Siu
...or rather "Char Siu Done Light"
I have wandered around on this edible journey to a place where I didn't think I would find myself. I look at the many old recipes I have, and try to fit them into what I am now. I am different than when I started, both physically and mentally. Before I found a recipe and cooked it as it was. Now, I study it and try to transform it to fit what many have called a really strict set of rules. No matter, I say. If you won't be alive to eat in 10 years why bother eating now? And call me stubborn, I refuse to give in. And I refuse to give in to bad tasting food. If this is how I must eat to live, then by zinkies I am eating delicious stuff! 

Char Siu
1 1.5 pound pork tenderloin
1 tablespoon dark sweet soy sauce
1 tablespoon honey
1 tablespoon Chinese rice wine
1 tablespoon Hoisin sauce
1 teaspoon five spice powder
1/4 teaspoon red food coloring (optional)

Combine sauces, honey and seasoning in a large resealable bag. Place tenderloin in and marinate for twenty four hours. The next day, preheat your oven to 450 F. Drain tenderloin and roast the tenderloin in the oven until it reaches a temperature of 150 F. Let it sit for about 10 minutes. Slice and enjoy.

Traditionally, Char Siu is made with lovely spare ribs or pork belly with lots of sweet glaze. It is brushed with maltose to make it shine. My Char Siu is marinated in a sweet sauce, but most of it drains off before we cook it. The flavor penetrates the meat, but there is no sticky glaze encrusted layer of fat like the original. And if you don't overcook the tenderloin it is sweet and tender. And I have added the red food coloring because we also eat with our eyes, and any Chinese buffet addict like me would want that extra visual cue to complete the experience! Print This Recipe


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