Tuesday, October 12, 2010
Chinese BBQ Pork Tenderloin
One of my all time favorite appetizers to order when I am in a Chinese restaurant is BBQ pork. The sweetness and the complexity of the flavors makes this my go to app. When you want to make it a meal all you need to do is pair it with some fried rice and you're good to go.
Now as you look through the list below might look foreign to you and that is okay. Now if you are like me and just simply love to cook the small little section of Asian ingredients in my Safeway wasn't going to cut it, I needed a whole store dedicated to this type of cuisine. It sure helped that I had a Korean roommate at the time and introduced me to my now favorite store.
When you first walk into a place like that it might smell a little weird and be overwhelming and that's okay, you will get used to it. This is the only place to come for things like rice and all those exotic spices and sauces. If you are like me you eat a ton of Sriracha and these types of places will have that stuff for 2 bucks a bottle for the big ones unline the grocery stores which have then for 5 bucks for the little guy. Also these stores are great for cooking and serving wear. I got this teflon coated wok I have had for 5 years for 20 bucks and I love it.
Now when you start going to these places regularly you should really start getting to know the staff and asking them questions. Get into a conversation about what you would like to make or an ingredient that intrigues you with the staff. They are an abundance of information that trumps anything you can read on the internet.
If not then all of these special strange ingredients can be found in that Asian section of your local grocery store. Also the red food coloring is optional because all it really does it make it red. Also Costo if a great place for pork tenderloins you can get 4 for about 15 bucks. Also make sure to have a meat thermometer handy because if you over cook pork it gets super tough. Please let me know if you have any questions or suggestions.
- 1/4 cup hoison sauce
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup white sugar
- 2 cloves garlic minced
- 1 teaspoon 5 spice powder
- 1/4 teaspoon red food coloring
- 2 pork tenderloins
- Fried rice (recipe follows)
1. Combine the hoison, mirin, soy, sugar, garlic, 5 spice and food coloring in a nowl and whisk until the sugar has disolved then place in resealable plastic bag. Add the tenderloins to the bag, seal and place in the refrigerator for 2 - 3 days. Trust me it's worth the time.
2. Preheat the oven to 350. Remove the tenderloins from the bag and get as much of the marinade off as possible then place side by side, but not touching, on a foil covered baking sheet. Bake for 30 - 40 minutes or until an meat thermometer reads 140 degrees. Let rest for 5 minutes before you cut into them.
3. Slice against the grain, serve with ketchup and chinese mustard. If serving for a meal include a nice scoop of fried rice.
- 2 cups of rice cooked in a rice cooker
- 3 tablespoons vegetable or canola oil
- 1/4 cup soy sauce
- 4 green onions diced
- 1 cup frozen peas and carrots
- 1 tablespoon oyster sauce
- 2 eggs
- 1 teaspoon sesame oil
1. In a wok add the oil over medium high heat until it's hot and ready to go. Add the rice and stir until the rice is coated. Continue to stir for an additional minute then gradually stir in the soy sauce. Continue stirring until the rice is evenly coated.
2. Add the onions, peas and carrots and oyster sauce to the wok stirring constantly. In the middle of your wok make a clear spot and add the 2 eggs. Whip them up with your wooden spoon until they are scrambled. When the eggs are done mix in with the rest of your rice. When the eggs are all stirred in add the sesame oil. Remove from heat.
Posted by Christian and Kishelle Linenko at 8:07 AM