Don’t you love the Barbequed Pork appetizer available at most Chinese restaurants? It’s surprisingly easy to make, as well as being high protein and low fat. Here’s our family recipe:
Chinese Barbequed Pork
1 lb. Pork Tenderloin (remove as much of the silver skin as you can)
1/2 tsp. salt
1 Tbs. Sugar
1/4 tsp. Chinese 5 spice powder (available in the spice isle of most grocery stores)
1/4 tsp. white pepper
1 tsp. Sherry
2 Tbs. Soy Sauce
3 Tbs. Hoisan Sauce (in the Asian foods isle of most grocery stores-I’ve even found it at Walmart.)
1/2 Tbs. Red Food Coloring (completely optional, I almost never add this)
Cut meat into strips 5-6 inches long and 1- 1 1/2 inches thick. Sprinkle with salt and sugar, set aside for 30 min. Combine the remaining ingredients. You can do this in a bowl, but since I hate doing dishes, I combine them in a gallon zip lock bag and mush it up to stir. Rub the mixture onto the pork and marinade at least 2 hours. So, again in keeping with my hating to do dishes, I just put the pork into the zip lock bag, and mush it around and then toss the whole thing into the refrigerator for at least 2 hours (though I often leave it overnight). After marinating, roast the meat on a rack (I use a broiler pan) in a 350 degree oven for 25 minutes, then turn the meat over and roast for another 25 minutes. Cool, slice and serve.
If you love the Chinese hot mustard traditionally served with BBQ pork, that is so easy to replicate at home. Go to the spice isle at the grocery store and buy dry mustard powder. put some in a small custard cup or dish and mix with water until you get the thickness and consistency that you want. That’s all there is to making Chinese hot mustard.
After this BBQ’s pork is roasted and cooled I often freeze it. I put it in zip lock freezer bags (unsliced) or seal it in my vacuum sealer. It lasts a couple of months in the freezer.