Chai Sui Roast Pork Recipes

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).

Steps:

• Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
• Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
• Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Steps:

• Cut pork into neat billets about 6 by 3 by 1 1/2 inches and place in bowl. Put brown bean sauce, garlic, stock, salt, sugar, soy sauce and tomato paste in small saucepan and warm, stirring until everything is well blended. Remove from heat and stir in five-spice powder and sherry. Pour sauce over pork; mix to coat all pieces, cover and allow to marinate in refrigerator for at least 6 hours, turning a few times.
• Preheat oven to 450 degrees. Place a large shallow pan half full of hot water on the bottom of the oven (or on the lowest rack). Wipe top rack, which should be at least 7 inches above the water, with paper towel dipped in vegetable oil. Turn pork once more in marinade to coat well and place pieces directly on the rack, leaving spaces between them but arranging them so that the drippings will fall into the water (the water will also provide moisture during cooking). Bake 20 minutes.
• Lower heat to 350 degrees and bake 10 minutes more. (For sweeter pork, brush pieces lightly during the last 10 minutes with 2 tablespoons honey mixed with 2 tablespoons marinade.)
• Remove pork pieces from oven; if it will not be used immediately as an ingredient in one of the following dishes, cool, wrap and refrigerate or freeze until needed. To use, cut into pieces to match the dish you have in mind; for example, dice pork if dish contains diced vegetables.

Steps:

• in a bowl mix together all ingredients.
• spoon sauce over pork and let rest at room temperature for 1 hour.
• preheat oven to 400*F.
• put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is golden.