first posted feb 2018
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| 'Perfectly flavoured.' 'A revelation; hard to believe it's low fat/sugar/salt. ' Tasters |
This virtually guilt-free exquisitely flavoured meat is perfect for a summer's picnic.
The unmistakeable sweet and savoury sauce and crisp slightly burnt edges of the pork is a popular choice in Chinese restaurants. But many versions are laden with sugar & salt, and some pork strips have hidden layers of thick fat.
67goingon50 instead used pork fillet that is pure extra-lean meat. It has less fat than skinless chicken breast and though a little more expensive, goes a long way.
67's marinade, meanwhile, cuts sugar, reduces soy sauce and salt to minimise blood pressure and blood sugar issues.
It does not include the usual red or yellow bean sauces which will likely sit at the back of a westerner's cupboard. But 67 introduces a 'new' Asian flavour: hoisin sauce*. No apologies because a jar of this dark, salty-sweet smokey condiment will be used again and again -- as a glaze, a dipping sauce or (like oyster sauce) a flavouring for fried rice.
Preparation of the meat is simple but needs to be done a day in advance. The wonderfully tender, succulent guilt-free meat will be a real crowd-pleaser.
Cost: £3-4, depending on meat
Serves: 4-6 as a snack at a picnic or buffet
Ingred:
400-500gm/12-16oz pork fillet, trimmed of fat & sinew
Marinade:
1 1/2 tbsp hoisin sauce
1 tsp oyster sauce
1/2 tsp reduced-salt soy sauce
1/2 tsp toasted sesame oil (or peanut oil)
3/4 tsp sugar
1 1/2 tbsp maple syrup or honey
2-3 tbsp brandy or sherry
1 tbsp tahini or smooth peanut butter
2 med cloves garlic, peeled & grated
2 tbsp peeled & grated ginger
1 tsp 5-spice powder
1/2 star anise
red food colour without e numbers* (opt) (67 didn't bother)
Method:
You'll need a small roasting tin two inches/5cm deep and a large roasting rack that sits comfortably on top
- Cut the fillet into two equal sized pieces
- Mix all the marinade ingredients, whisking or processing to blend
- Pour the marinade into a plastic zip-lock storage bag or a large plastic bag (placing the bag in a deep bowl first will reduce leakage)
- Put the pork into the bag, mushing it round so the fillets are well coated
- Refrigerate 4-6 hours or overnight, turning when you remember
- When ready to cook, bring pork to room temperature
- Preheat oven to 200c/400f
- Rest the baking rack over the tin, making sure it's stable; fill tin half full with hot water
- Place the filets on the rack; reserve the marinade
- Bake 20 min, dabbing marinade on the meat halfway through
- Reduce temperature to 180c/350c; bake another 20 mins, basting every 5 mins or so. If you have a meat thermometer, the inner temperature should be 65-70c/145-60f
- To give the fillets a charred look, turn temp up to max (OR turn on the grill) and cook until slightly charred
- Mix 1 tbsp maple syrup or honey with a drop of red colouring, if using; brush it all over the fillets until they glisten
- Serve at room temperature; slice thinly on the diagonal
Comments:
'The pork was perfectly flavoured and melted in the mouth.' Political Agent
'The sauce was so like restaurants in London's Chinatown, you wouldn't know fat, sugar & salt were reduced. The meat was very tender.' Retired writer
Tips:
- the Char Siu sauce can also be used on pork butt or shoulder, sliced into strips 2in/5cm wide but the meat has more fat
Ways to Serve Char Siu pork:
- over a mound of white rice with Honeyed Chinese leaves and gravy made with the leftover marinade plus stock
- slice d, on noodles in hot broth
- over a salad of Chinese leaves & cucumber with Oriental dressing
- as a snack, sliced
*Lee Kum Kee £2/400gm
More picnic meats on NavBar/RecipesI
More picnic meats on NavBar/RecipesI
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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