CHAR SIU PORKTrader Vic's Restaurant Recipe
1/2 cup sugar
1/2 cup ketchup
1/2 cup hoisin sauce
1/2 cup soy sauce
2 pork tenderloins (about 2 pounds), trimmed and silver skin removed
2 tablespoons toasted sesame seed, for garnish
Plum Sauce, for serving
Trader vic's Chinese Hot Mustard Sauce, for serving
In a small bowl or sealable plastic bag, combine the sugar, ketchup, hoisin sauce, and soy sauce and stir or shake to mix. Add the pork and rake or rill to distribute the mixture evenly over the surface. Let stand, refrigerated, for 4 hours or up to 24 hours.
Preheat a charcoal or gas grill to medium hot. Remove the pork from the marinade and thread it onto two ling metal skewers, making sure that the skewer goes all the way through the center of each tenderloin (this keeps the meat straight and makes turning it on the grill easier). Grill the pork until it is dark golden brown and an instant read thermometer inserted into the thickest part of the meat registers 150 degress, about 15 minutes. Check the meat often, as the sugar in the sauce can burn quickly. Transfer the pork to a cutting board and let ret for 10 minutesw.
To serve, sprinle the pork with sesame seeds and slice it thinly, cutting diagonally across the grain. Arrange the slices on a platter. Serve hot, warm or at room temperature, with bowls of plum and mustard sauce.
To Toast the Sesame Seeds: Toast sesame seeds in a dry frying pan with a heavy bottom over medium high heat for 2 to 3 minutes, shaking the pan frequently until the seeds are golden and fragrant.
1 1/2 cups plum jam
2 tablespoons vinegar
1 tablespoon soft dark brown sugar
1 tablespoon finely chopped onion
1 teaspoon crushed dried chillies
1 clove garlic, crushed
1/2 teaspoon ground ginger
In a saucepan over medium heat, combine jam, vinegar, brown sugar, onion, chillies, garlic and ginger. Bring to a boil, stirring frequently. Remove from heat. Serve immediately or allow to cool to room temperature before storing in the refrigerator. Makes 10 servings.
Chinese Hot Mustard Sauce:
1/4 cup Chinese mustard powder
1/4 cup rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1/2 lime, juiced
1 tablespoon honey
1 tablespoon grated ginger
3/4 cup peanut oil
Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.