Char Sui

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

Author: Andréa

Cook Time 30 minutes mins

Marinate 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Asian

5 of 4 votes

For 6 persons

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Canontese BBQ Pork a great recipe from this kitchen. A grilled piece of tender pork loin with a crispy outside

Equipment

• Bbq or grill
• BBQ baking mat

Ingredients 

1x2x3x

• 1½ pound pork tenderloin
• 4 cloves garlic crushed
• 1 teaspoon fresh 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 ground white pepper ground
• ⅛ teaspoon salt
• ½ teaspoon sesame oil
• ½ teaspoon red food coloring

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Ingredients you need per step are listed below the step in Italic

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 skillet 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.

Notes

1. - Grill or Oven I've given the grill and oven preparation. In my opinion, the grill is the most delicious way. But if not in season I can recommend baking in the oven as the second-best option.

Indication Nutritional Value (Per Person / Portion):

Calories: 216kcalCarbohydrates: 13gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mgSodium: 579mgFiber: 1gSugar: 11gVitamin A: 3IUVitamin C: 1mgIron: 1mg

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