2 pork tenderloins,1.5 lb ea
1 marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1 1/2 tsp minced gingeroot
1 1/2 tsp packed brown sugar
1 clove garlic, minced
1/2 tsp sesame oil
1 one pinch 5 spice powder
A Recipe for
Chinese Barbequed Pork #3
Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This Recipe for Chinese Barbequed Pork #3 is one of thousands in the Recipes-to-go Asian Cookbook.
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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This is a recipe for Chinese Barbequed Pork #3 from the recipe cookbook of Recipes-to-go (Asian)
There is no such thing as a little garlic. |
| A. Baer |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Food Tip |
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VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce,
and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T
chopped fresh coriander for five-spice powder. Szechuan Barbequed
Pork: Substitute 1 t 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, black bean
sauce, gingeroot, sugar, garlic, sesame oil and 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
375F oven for 30-35 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.
Serves: 6
Chinese Barbequed Pork #3 Recipe brought to you by Recipes To-Go