Thursday, September 07, 2006
Pork Char Sui
This pork tenderloin was marinated overnight in a great tasting mix of soy sauce, honey, dry sherry and Chinese5-spice powder. We grilled the pork over indirect heat and then sliced it thin and served over stir-fried baby bok choy. The marinade flavor really does come through (as I find is not the case with some marinades.) The meat is a little salty, but has a sweet component because of the equal amounts of soy and honey.
I will make this one again. It is from Fine Cooking issue 74.