Chinese Barbeque Pork
Yield
6 servingsPrep
30 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork tenderloin
1 1/2 lb each |
|
| Marinade | |||
| 2 | tablespoons |
soy sauce, light
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
black bean sauce
|
* |
| 1 ½ | teaspoons |
ginger root
minced |
|
| 1 ½ | teaspoons |
brown sugar
packed |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
sesame oil
|
|
| One | pinch |
chinese five spice powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork tenderloin
1 1/2 lb each |
|
| Marinade | |||
| 3E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 15 | ml |
sherry
|
|
| 15 | ml |
black bean sauce
|
* |
| 7.5 | ml |
ginger root
minced |
|
| 7.5 | ml |
brown sugar
packed |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
sesame oil
|
|
|
chinese five spice powder
|
*
|
||
Directions
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry.
Increase gingeroot to 1 tablespoon Substitute 1 tablespoon chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 teaspoon 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, 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 375℉ (190℃) oven for 30 to 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.
