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Chinese Barbecue Pork

1/3 c Sugar
3 tb Soy sauce
2 tb Dry sherry
1/4 ts Chinese five spice or 1/8 ts Ea: ground allspice & crushed anise seed
1 cl Garlic
4 dr Red food coloring
3 Pork tenderloins-2lbs total
Prepared Chinese hot mustar
Toasted Sesame seed (directions follow)

: In a 7x12" baking dish, stir together sugar, soy sauce, sherry, Chinese five spice, garlic and red food coloring. say pork in dish and rotate pieces to coat with marinatde. cover meat and chill at least 1 or up to 2 days; turn pork in marinade several times. : On the fire grate in a barbecue with a lid, ingnight about 40 charcoal briquets. When they are covered with grey ash (about 30 minutes), bank half on each side of the grate and put a foil or metal drip pan in the center. Position greill 4 to 6 inches above the coals. : Meanwhile, lift pork from marinade; fold and tie thin ends underneath so each tenderloin is evenly thick. Place pork on grill over the coals and quickly brown on all sides, 5 to 8 minutes total. Then se meat over drip pan. Put lid on bbq, and open dampers. Cook pork until ameat thermometer inserted into the center reaches 155 to 160 degrees, 30 to 40 minutes. Baste often with marinade. Cut pork into thin slices. Serve with sesame sees to sprinkle over meat: offer mustard alongside.

TOASTED SESAME SEEDS: pour 2 to 3 tb semame seeds into a 7 to 8" frying pan. Shake often 0over medium heat, until seeds are golden, 5 to 8 minutes. Use warm or cool; store airtight at room temperature up to 2 weeks.

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