Two more recipes for BBQ pork

  • Fri Oct 19th, 2012 1:37pm
  • Life

Getting back to Gracie Dinsmore’s request for Chinese-style barbecued pork recipes, Lake Stevens cook Jay Jessen starts us off today with his favorite. You’ll notice he uses a slightly different marinating and baking technique.

Next, Lorene Nelson of Everett says, “Gracie Dinsmore wanted a Chinese barbecued pork recipe. I have this one, and all my family really likes it. I hope it’s what she wants and that everyone likes it.”

Chinese barbecued pork

2tablespoons hoisin sauce

4tablespoons soy sauce

2tablespoons dry sherry

1/2 teaspoon salt

1/2 teaspoon red food coloring

1/2 cup sugar

2small pork tenderloins

Chinese hot mustard or Beaver sweet hot mustard

Sesame seeds

In a 5-by-9-inch loaf pan, stir together the hoisin sauce, soy sauce, sherry, salt, red food coloring and sugar until sugar is dissolved. Add the tenderloins to the pan and turn to coat thoroughly with sauce. Cover and refrigerate overnight or longer.

Before baking, drain sauce, leaving 1/2 to 1 inch in bottom of pan. Pour remaining sauce over tenderloins and bake at 350 degrees for 25 minutes, basting occasionally. Turn tenderloins over in pan and bake for another 25 minutes, again basting occasionally. Remove from oven, let cool in sauce, then lift from pan and chill before slicing. Serve with the hot mustard and sesame seeds.

Chinese barbecued pork

1pound pork tenderloin

1/2 teaspoon salt

1tablespoon sugar

3tablespoons hoisin sauce

1/2 teaspoon red food coloring

1/4 teaspoon Chinese 5-spice

powder

2tablespoons soy sauce

Sesame seeds

Hot mustard (recipe follows)

Sprinkle the pork with the salt and sugar; set aside for 30 minutes. Pat dry. In a small bowl, combine the hoisin sauce, food coloring, 5-spice powder and soy sauce, mixing well. Rub mixture into pork and marinate at least 2 hours or overnight.

Roast on a broiler pan at 350 degrees for 25 to 35 minutes, depending on how big the tenderloin is. Slice and serve cold with sesame seeds and hot mustard.

Hot mustard

3tablespoons dry mustard

Water

Sour cream, if needed

In a small bowl, mix mustard with water until it reaches the consistency of a thick paste; let sit for 10 minutes before serving. If mustard is too hot, stir in a little sour cream.

SOS: Pattye Snyder of Everett writes, “Care to take a walk down memory lane? Back in the 1970s, when recipes were given silly names, there was a salad dressing called ‘crazy old aunt Hazel’s dressing’ making the rounds.

“It was a tomato-based French dressing with the Spanish influence of cinnamon added to give it a distinctive flavor. I have misplaced my copy and am now craving that particular salad dressing. Do faithful readers have the recipe to share?”

If you have the how-to for this dressing, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

The Forum is always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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