Susur Lees Chinese Barbecued Pork Recipes

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Steps:

• 1. Trim the tenderloins of any excess fat or sinew. Combine the celery, carrot, onion, ginger, tangerine zest, sherry, soy sauce, maple syrup, and 1 tablespoon of the sesame oil in a nonreactive baking dish and stir to mix. Add the tenderloins, turning to coat. Cover and let marinate, in the refrigerator, for 24 to 48 hours, turning occasionally.2. Preheat the grill to medium-high.3. Remove the tenderloins from the marinade and blot dry with paper towels. Strain the marinade into a small nonreactive saucepan and bring to a boil over medium-high heat. Boil the marinade until thick and syrupy, 5 to 8 minutes.4. When ready to cook, brush the tenderloins with the remaining 1 tablespoon sesame oil. Arrange the tenderloins on the hot grate and grill, turning with tongs, until the pork is browned on all sides and cooked through, 16 to 20 minutes in all. Start brushing the tenderloins with the reduced marinade after 10 minutes. When tested with an instant-read meat thermometer, the temperature should register at least 160°F when the pork is done.5. Transfer the tenderloins to a cutting board and let rest for 5 minutes. Cut each tenderloin on the diagonal into 1/2-inch slices. Fan the slices out on plates or a platter and serve with any remaining marinade.Serves 4 to 6

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).