Pork Recipes
Chinese Barbecued Pork (Char Shu)
Roasted Pork Tenderloin
1 to 1 1/2 pounds pork tenderloin
2 tablespoons olive oil
Rub olive oil over pork tenderloin. Place tenderloin on rack in a roasting pan. Tuck thin end of meat under. Roast, uncovered, at 425 degrees for about 20 minutes, or until internal temperature is 155 degrees. Cover with aluminum foil and let rest at least 15 minutes before slicing.
Chinese Barbecued Pork (Char Shu)
1 cup water
6 tablespoons sugar
1 tablespoon salt
1 teaspoon Accent
1/2 cup dark soy sauce
1/4 cup rice wine
2 cloves garlic
3 slices ginger root
3 lb pork -- butt, shoulder, or tenderloin
Marinate:
Heat water and add sugar, salt, and Accent, stirring until melted. Remove from stove. Add soy sauce and rice wine. Smash, peel, and mince garlic, and add to the soy sauce mixture. Peel and mince ginger root
and add. Mix well. Place meat in a bowl and pour the mixture over it. If meat is not completely covered, you will need to turn it frequently as it marinates. Allow it to stand in the refrigerator for 48 hours.
(You can cheat and make the marinating time shorter -- never shorter than 6 hours -- but the longer the time, the more the meat will tenderize and absorb the fine flavor.) Pour off marinade, but do not wipe meat.
Place the meat on a rack in a baking pan.
Cooking:
Heat oven to 450-degrees. Bake the meat for 10 minutes. Reduce heat to 250-degrees and bake for 30 minutes. Turn meat over and bake for another
30 minutes.