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Nigella Lawson's Char Siu

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Char Siu (Chinese-Style Barbecued Pork)


How to Eat: The Pleasures
and Principles of Good Food
by Nigella Lawson, 2002, John Wiley & Sons

“This, to borrow from Dr. Jonathan Miller, is not quite char siu, it’s
just char siuish.
I’ve given a couple of different marinades for this basically Chinese-
influenced barbecued pork; choose whichever you prefer, taking into
account what is most convenient for you to produce. The first is adapted
from 'Tiger Lily: Flavours of the Orient' by Rani King and Chandra
Khan; the second is just something I did with the ingredients I had
lying about in the fridge.
In both instances, the pork is the same, as is the cooking method; it’s
just the marinade that differs.”

10 ounces pork tenderloin

Marinade 1
4 tablespoons soy sauce
2 tablespoons ketchup
3 tablespoons hoisin sauce
2 tablespoons sweet Sherry
2 tablespoons honey
2 scant tablespoons dark muscovado sugar
or dark brown sugar

Marinade 2
2 tablespoons soy sauce
2 tablespoons prune juice
2 tablespoons mushroom ketchup
2 tablespoons miso
2 tablespoons mirin
1 tablespoon sesame oil
2 garlic cloves
2 scant tablespoons light muscovado sugar
or light brown sugar

[Our Version: Marinade 1 with the addition of 1 tablespoon
sesame oil, 2 garlic cloves, minced, several smashed
peppercorns, minced gingerroot]

Cut the tenderloin in half across. For either marinade, mix the marinade ingredients together in a large bowl. Get 2 plastic freezer bags and put a
piece of pork in each, then pour half the marinade in one and half in the
other. Tie both up and squish, seeing that the pork is coated. Lay both
bags in a shallow dish and put in fridge for 24 hours.
To cook the pork, preheat the oven to 450 degrees F.
Take the pork out of the marinade, reserving the marinade, and put the
meat in a foil-lined roasting pan. Roast for 15 minutes, then turn the oven down to 325 degrees F and give it another 20-30 minutes, basting regularly. You want the meat to be tender and still faintly pink within. If you think it looks as if it might be drying up, then add a little water to some of the remaining marinade (the second version is more liquid anyway) and
spoon it into the pan.
When the pork is cooked, remove it from the oven and let it cool. When
cool, cut it into very thin slices and put 4-5 of them (about 2 ounces) into freezer bags, one portion per bag, and freeze [or consume right away]. I
keep any marinade that’s left over and freeze it for the next batch of pork.[Nigella very often uses this pork in her Aromatic Chili Noodle Soup.]

 
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