Our Daring Cooks’ December 2012 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!
Gelukkig voor jullie zitten wij nu te lezen achter de computer in plaats van live, want ik was grieperig (en nu nog steeds een beetje). Ben ik de laatste dagen beroerd geweest zeg. Gelukkig had ik dit recept al gemaakt, dus kan ik het alsnog bloggen, al is het een dagje te laat.
Maar ja door de griep heb ik nu achterstallig onderhoud in het huis. Wat kunnen 3 kinderen een partij troep veroorzaken in een paar dagen. Dat wordt puinruimen.
En de uitdaging van de maand december, Char Sui. Char Sui is lekker, een beetje zoetig. Ik had kleine porties vlees gemaakt, zodat er niet gevochten hoefde te worden en dat was maar goed ook. Het was allemaal op. Bedankt Sara voor deze challenge. Dit is zeker een maaltijd die vaker gegeten gaat worden.
Voor het recept heb ik hetgeen gekozen zonder de voedselkleurstoffen en de maltose, dus zo puur mogelijk. En dan het recept:
Char Sui
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Char Sui
Pas met de knoppen het aantal personen aan.
Equipment
Ingredients
- 1½ pound pork tenderloin
- 4 cloves garlic crushed
- 1 teaspoon ginger fresh, grated
- 1 tablespoon sunflower oil
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon mirin Chinese cooking wine
- ½ teaspoon white pepper ground
- ⅛ teaspoon salt
- ½ teaspoon sesame oil
- ½ teaspoon red food coloring
Instructions
Marinate
- Slice the pork loin lengthways and then cut it in half.
- Combine the ingredients for the marinade in a large flat bowl. Mix well.
- Take about ⅓ of the marinate from the bowl and store it in the refrigerator.
- Put the pieces of tenderloin in the remaining marinade. Cover the pork.
- Marinate for at least 4 hours (but you can also marinate overnight).
Seared in the pan and then in the oven
- Preheat the oven to 350 °F (180 °C).
- Cover a baking tray with aluminum foil. Place a rack on top.
- Heat a frying pan on high heat.
- Place the pork into the pan and sear it quickly until it's well browned.
- Take it out of the pan and place it into the oven. Bast it with the leftover marinade.
- Bake for 15 minutes. Bast halfway the time, so it won't become dry.
Grill / BBQ
- Place marinated pork loin on the grill of your BBQ or your hot grillpan.
- Cook on meidum heat for 15 minutes (until cooked through).
- Turn around and bast.
Cher says
That came out lovely.
I just started cooking along w/ DC this month. This was a fun first challenge.
Hope you are feeling better! Keeping track of everyone is tough enough when you are feeling 100%, let alone when you are sick.
Inma Miranda says
Wonderful job, your pork looks luscious and the photo is amazing
shelley c. says
I hope you are feeling better! Your char sui looks delicious. Great job!
chefindisguise.com says
Great job on the challenge
I hope you are all better now being sick with three kids is not easy
4pure says
I'm getting better bit by bit, although not as fast as I would like to.
But christmas is coming and that gives me enough spirit so I will be allright.
4pure says
I'm getting better bit by bit, although not as fast as I would like to.
But christmas is coming and that gives me enough spirit so I will be allright.