chinese barbecue pork

Preparation time 10 minutes, plus marinating and resting Cooking time 20 minutes 875 g lean pork tenderloin fillet  6 tablespoons char siu sauce (Chinese barbecue sauce) 2 tablespoons clear honey Cut the pork in half lengthways. Using a sharp knife, cut slits into both sides of the pork in a crisscross pattern. Place the char siu sauce in a shallow glass or ceramic dish, add the pork and turn to coat evenly. Cover and leave to marinate in the refrigerator for 1 hour, or overnight if time permits.

Place a roasting rack or wire rack over a roasting tin. Pour cold water into the tin to a depth of 2.5 cm (1 inch). Lay the pork on the rack and drizzle with half the honey. Place the tin under a preheated high grill about 10 cm(4 inches)from the heat source and cook for 10-12 minutes until browned.

Turn the pork over, drizzle with the remaining honey and cook for 8-10 minutes until just cooked through. Remove from the grill, cover with foil and leave to rest for 12-15 minutes before thinly slicing.

Serve with steamed rice and steamed Asian greens.each, in a shallow glass or ceramic dish. Mix together 2 tablespoons light soy sauce, 1 tablespoon clear honey, 2 teaspoons each of crushed garlic and fresh root ginger and tablespoons char siu sauce(Chi-nese barbecue sauce). Brush over the lamb to coat evenly, cover and leave to marinate in the refrigera-tor for 1 hour. Place on a grill rack in a single layer and cook under a preheated medium-high grill for 3-4 minutes on each side, or until cooked to your liking. Serve with a crisp green salad.

qingquang

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