Try make-it-yourself Chinese-style pork

  • Fri Aug 24th, 2012 9:48pm
  • Life

By Judyrae Kruse Herald Columnist

Let’s take another whack at making our own Chinese barbecued pork, starting with this pair of recipes shared by Woodway cook Maggie Barlament.

“I hope these help Gracie Dinsmore,” she says. “They are really great recipes — my family and friends love them.”

Next, Nancy Brock tells us, “I used to make this recipe years ago, but haven’t recently. I don’t know where the recipe came from but as I remember, it was almost as good as the barbecued pork that most Chinese restaurants serve.”

Chinese barbecued pork

1 pound pork tenderloin

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon Chinese five spice powder

1 teaspoon soy sauce

1/2 teaspoon red food coloring

3 tablespoons hoisin sauce

Sweet hot mustard (recipe follows)


Sesame seed

Remove any fat or gristle from tenderloin.

For the marinade, in a small bowl, combine the salt, pepper, five spice powder, soy sauce, red food coloring and hoisin sauce, stirring thoroughly.

Place tenderloin in suitable container, pour marinade over and turn to coat meat on both sides. Cover and let marinate in the refrigerator for at least 4 hours, preferably overnight.

Preheat oven to 350 degrees.

Lift meat from marinade and place on rack on a rimmed baking sheet. Bake 25 minutes, then turn over and bake another 25 minutes. Let cool, then slice and serve with sweet hot mustard, ketchup and sesame seed.

Sweet hot mustard

1 can (4 ounces) dry mustard, Coleman’s preferred

1 cup vinegar

2 eggs

3/4 cup sugar

1/4 teaspoon salt

1/2 cups mayonnaise, Best Foods preferred

In a nonmetallic bowl, combine the dry mustard and vinegar; mix well, cover and let stand overnight on the countertop.

The next day, in a saucepan, mix together the eggs, sugar and salt; stir in the mustard mixture and boil over medium heat until thick, stirring constantly. Remove from heat and cool thoroughly. Stir in the mayonnaise and serve immediately or refrigerate until needed.

Chinese barbecued pork

1/2 teaspoon salt

1/2 teaspoon Chinese five spice powder

1/2 teaspoon red food coloring

1 tablespoon light corn syrup

1/2 teaspoon pepper

2 tablespoons soy sauce

3 tablespoons hoisin sauce

1 teaspoon sherry

1 pork tenderloin

In a suitable container, mix together the salt, five spice powder, red food coloring, corn syrup, pepper, soy sauce, hoisin sauce and sherry. Add the pork, turning to coat, and marinate at least 2 hours, but not longer than 4 hours.

Preheat oven to 350 degrees, transfer meat to a rack over a rimmed baking sheet or pan to catch drips and bake 25 minutes, then turn and bake another 25 minutes. When cool, slice 1/8-inch thick.

The next Forum will appear in Wednesday’s Good Life section.