Bamboo Impressions II
Bamboo Impressions II
Art Print

Li-Leger, Don
Buy at AllPosters.com

 

 

 

 

 

 

Gifts
Wine.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Nigella Lawson's Char Siu

 

 

Sur La Table_Brand_468x60

Shun U2 Ultimate Utility Knife - Shop Now at Sur La Table

“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”

~ Samuel Johnson


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

 

 

 

Bamboo I
Bamboo I
Art Print

Tse, Lun
Buy at AllPosters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Bamboo Reed I
Bamboo Reed I
Art Print

Butler, Steve
Buy at AllPosters.com
 

 

 

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.]


Featured Archive Recipes:
Exotic Pork Tenderloin Kabobs
Kazu's Pork
Vietnamese-Style Pork
Five-Spice Pork and Green Bean Stir-Fry
 

Index - Pork Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 29, 2009.