Cantonese Bbq Pork

By BBQMAN

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grouprecipes.com

January 25, 2014

Ingredients

• 500 g pork tenderloin
• [section]Marinade[/section]
• 3/4 cup light soy sauce
• 1/4 cup Shaoxing rice wine
• 1/4 cup sugar
• 2 tbsp. Hoisin sauce
• [section]Sugar Baste[/section]
• 1 tbsp. sugar
• 1 tbsp. hot water

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Remove fat from pork tenderloin and slice into strips about 3cm wide.
Pierce the pork all over thoroughly with a fork. This make the pork more tender and allows the marinade to better penetrate the meat.
Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.
Cover tray tightly and place in the refrigerator for several hours (overnight or for 24 hours is preferable).
Preheat the oven to 230°C, and set up a roasting rack. Add ¾ cup of water to the bottom of the roasting pan. Place pork strips on the rack, and keep remaining marinade.
Roast for 20 minutes until pork is cooked all the way through. Baste with remaining marinade at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red color as it cooks.
Baste the pork with sugar baste, and place it under the broiler for another 1 to 2 minutes.
Serve cold, or use diced in other dishes. This dish goes very well with ginger and onion.

Remove fat from pork tenderloin and slice into strips about 3cm wide.
Pierce the pork all over thoroughly with a fork. This make the pork more tender and allows the marinade to better penetrate the meat.
Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.
Cover tray tightly and place in the refrigerator for several hours (overnight or for 24 hours is preferable).
Preheat the oven to 230°C, and set up a roasting rack. Add ¾ cup of water to the bottom of the roasting pan. Place pork strips on the rack, and keep remaining marinade.
Roast for 20 minutes until pork is cooked all the way through. Baste with remaining marinade at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red color as it cooks.
Baste the pork with sugar baste, and place it under the broiler for another 1 to 2 minutes.
Serve cold, or use diced in other dishes. This dish goes very well with ginger and onion.