The original post was published on: April 23, 2010 @ 14:23. It was featured on www.foodbuzz.com/top9
Today's top 9. My very first feature post on the website. Happy memory!
Ahhh....I am getting better at making Chinese "BBQ" pork! It is strictly not really BBQ, but oven roasted instead! I am happy with my second attempt. The meat was very tender and taste rather close to some professionally made one! I would prefer that the tenderloin to have a little more fat on it , but unfortunately the butcher trimmed off most of the fat! Very health-conscious!!
Main Ingredients:
500g whole pork tenderloin (cut into half , length-wise)
Marinade:
2 tbsp Chinese five spice powder
100ml dry white wine
Ginger - Approximate 1-2 inches (Minced)
1-2 cloves garlic (minced)
1 piece of red fermented tofu
2 tbsp dark soy sauce
4 tbsp light soy sauce
Salt and pepper (to taste)
3 tbsp honey
The Process:
Firstly, mix all marinade ingredients together in a big glass bowl, add the pork and gently massage the pork with the marinade. Transfer the pork to a plastic container and marinate it overnight.
When the pork is ready, pre-heat the oven to 200'c. Arrange the pork in a roasting pan (line the roasting pan with foil) with wire rack.
In a small bowl, mix about 6 tbsp of the marinade, 3 tbsp honey and 2 tbsp oil together. Baste the mixture on the pork, and roast it in the oven for around 45 minutes. Turn and baste the pork pieces every 10 minutes.
Once the meat is cooked, remove if from the oven, wrap it in foil and set aside for 10 to 15 minutes before slicing it for serving.
Meanwhile, mix together the left over marinate and juices from the roasting pan and 2-3 tbsp dry white wine in a pan. Gently reduce and lightly thicken the sauce to be used as gravy for the meat.
Slice the pork, serves it warm with the reduced sauce.
This pork dish is equally delicious when it is serves with rice or noodles....mmmm...........
Today's top 9. My very first feature post on the website. Happy memory!
Ahhh....I am getting better at making Chinese "BBQ" pork! It is strictly not really BBQ, but oven roasted instead! I am happy with my second attempt. The meat was very tender and taste rather close to some professionally made one! I would prefer that the tenderloin to have a little more fat on it , but unfortunately the butcher trimmed off most of the fat! Very health-conscious!!
Main Ingredients:
500g whole pork tenderloin (cut into half , length-wise)
Marinade:
2 tbsp Chinese five spice powder
100ml dry white wine
Ginger - Approximate 1-2 inches (Minced)
1-2 cloves garlic (minced)
1 piece of red fermented tofu
2 tbsp dark soy sauce
4 tbsp light soy sauce
Salt and pepper (to taste)
3 tbsp honey
The Process:
Firstly, mix all marinade ingredients together in a big glass bowl, add the pork and gently massage the pork with the marinade. Transfer the pork to a plastic container and marinate it overnight.
When the pork is ready, pre-heat the oven to 200'c. Arrange the pork in a roasting pan (line the roasting pan with foil) with wire rack.
In a small bowl, mix about 6 tbsp of the marinade, 3 tbsp honey and 2 tbsp oil together. Baste the mixture on the pork, and roast it in the oven for around 45 minutes. Turn and baste the pork pieces every 10 minutes.
Once the meat is cooked, remove if from the oven, wrap it in foil and set aside for 10 to 15 minutes before slicing it for serving.
Meanwhile, mix together the left over marinate and juices from the roasting pan and 2-3 tbsp dry white wine in a pan. Gently reduce and lightly thicken the sauce to be used as gravy for the meat.
Slice the pork, serves it warm with the reduced sauce.
This pork dish is equally delicious when it is serves with rice or noodles....mmmm...........
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