Chinese Barbequed Pork Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
2: , (1-1/2 lbs ea) pork tenderloins
MARINADE
2 tbsp: Light soy sauce,
2 tbsp: Hoisin sauce,
1 tbsp: Sherry,
1 tbsp: Black bean sauce,
1 1/2 tsp: Gingeroot, minced
1 1/2 tsp: , (packed) brown sugar
1 Clove: garlic, minced
1/2 tsp: Sesame oil,
pn 5 spice powder,
Directions:
Trim any fat off the tenderloins; tuck ends under and tie each with
kitchen string. Place in a shallow glass dish.
TO PREPARE THE MARINADE: Whisk together the soy sauce, hoisin sauce,
sherry, blackbean sauce, gingeroot, sugar, garlic, sesame oil, and
five-spice powder.
Pour the 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.
Place tenderloins on rack in roasting pan, reserving marinade. Pour
1 cup water into pan. Bake, basting generously four times, in a
preheated, 375 degree F. oven for 30 to 35 minutes, or until a meat
thermometer inserted at 20 degree angle registers 160 degree F. and
the meat still has a hint of pink.
Remove to a cutting board, and tent with foil. Let stand for 10
minutes.
Remove the string. Using a sharp knife, slice the pork diagonally
into thin slices.
Makes 6 servings.
VARIATIONS:
THAI BARBEQUE PORK: Substitute fish sauce for the soy sauce, and lime
juice for the sherry. Increase the ginger root to 1 tablespoon.
Substitute 1 tablespoon of chopped fresh coriander for the five-spice
powder.
SZECHUAN BARBEQUE PORK: Substitute 1 teaspoon of Chinese chili paste
for
five-spice powder. Add 1 green onion, chopped.
Recipe: Kaitlin Young
: Posted by: Linda Fields on IL_Cuisine
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95
Source from luhu.jp
kitchen string. Place in a shallow glass dish.
TO PREPARE THE MARINADE: Whisk together the soy sauce, hoisin sauce,
sherry, blackbean sauce, gingeroot, sugar, garlic, sesame oil, and
five-spice powder.
Pour the 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.
Place tenderloins on rack in roasting pan, reserving marinade. Pour
1 cup water into pan. Bake, basting generously four times, in a
preheated, 375 degree F. oven for 30 to 35 minutes, or until a meat
thermometer inserted at 20 degree angle registers 160 degree F. and
the meat still has a hint of pink.
Remove to a cutting board, and tent with foil. Let stand for 10
minutes.
Remove the string. Using a sharp knife, slice the pork diagonally
into thin slices.
Makes 6 servings.
VARIATIONS:
THAI BARBEQUE PORK: Substitute fish sauce for the soy sauce, and lime
juice for the sherry. Increase the ginger root to 1 tablespoon.
Substitute 1 tablespoon of chopped fresh coriander for the five-spice
powder.
SZECHUAN BARBEQUE PORK: Substitute 1 teaspoon of Chinese chili paste
for
five-spice powder. Add 1 green onion, chopped.
Recipe: Kaitlin Young
: Posted by: Linda Fields on IL_Cuisine
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95
Source from luhu.jp