Chinese Pork Fillet Recipes

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHINESE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan. , Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°, brushing occasionally with reserved marinade., Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired.

SPICY CHINESE PORK TENDERLOIN

Steps:

• In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
• Add tenderloins and stir to coat all over.
• Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
• Preheat oven to 500°F.
• Line small roasting pan with foil.
• Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
• Place tenderloins on rack.
• SAVE MARINADE.
• Place meat in preheated oven.
• Roast 9 to 10 minutes.
• Turn and roast 9 to 10 minutes more.
• Check temperature in thickest part of meat.
• It should read approx 160°F.
• Remove from oven, and allow meat to stand 8 minutes.
• Meanwhile pour marinade from bag into saucepan.
• Rinse the bag with the 1/2 cup of water.
• Add to saucepan.
• Bring to low boil.
• Boil slowly for 5 to 6 minutes.
• Right before ready to serve, add butter to sauce; stir.
• Slice meat into 1/4 inch slices.
• Place on hot rice.
• Spoon marinade sauce over meat and rice.
• Top with green onions.
• Note: This can be cooked on the grill also.
• Cook until temperature reaches 150 to 160°F.
• You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

CHINESE ROAST PORK TENDERLOIN

Steps:

• Place the porkloin in a large ziploc freezer bag.
• In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
• Pour into the ziploc bag; remove as much air as possible and seal shut.
• Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
• Preheat oven to 375 degrees.
• Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
• Insert meat thermometer.
• Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
• Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
• To serve as a main course, cut the porkloin into 1/4" slices.
• To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
• Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.

CHINESE-STYLE PORK FILLET WITH FRIED RICE

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.