Chinese Barbequed Pork Recipe - Cooking Index
Chinese Barbequed Pork Recipe - Cooking Index
| 2 | Pork tenderloins - 1.5 lb ea | |
| Marinade | ||
| 1 1/2 teaspoons | 7.5ml | Minced gingerroot |
| 1 1/2 teaspoons | 7.5ml | Packed brown sugar |
| 2 tablespoons | 30ml | Light soy sauce |
| 1 | Garlic - minced | |
| 2 tablespoons | 30ml | Hoisin sauce |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| 1 tablespoon | 15ml | Sherry |
| 1/8 teaspoon | 0.6ml | Chinese 5 spice powder |
| 1 tablespoon | 15ml | Black bean sauce |
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingerroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder.
Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1 green onion, chopped.
1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink.
5. Remove to cutting board, and tent with foil. Let stand for 10 minutes.
6. Remove string. Using sharp knife, slice pork diagonally into thin slices.
Source:
Brigitte Sealing
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