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Char Sui Pork Loin (my way)
Introduce
Chef :
Taylor Topp ComachoChar Sui Pork Loin (my way)
I love the pork in won ton soup. The baby boneless spare ribs. They all have such wonderful flavor. I tried my own version and loved it. Hope you do too.
Ingredient
Food ration :
6 peopleCooking time :
1 hour
1 tablespoon
garlic powder
1 teaspoon
cayenne pepper
1 teaspoon
salt
1/4 cup
hoison sauce
1/4 cup
oyster sauce
1/4 cup
mirin
1/2 cup
soy sauce
2 tablespoons
honey
2 tablespoons
brown sugar
1/8 teaspoon
nutmeg
1/2 teaspoon
cinnamon
1/2 tablespoon
ground fennel seed
Cooking instructions
* Step 1
In a zip loc bag mix all ingredients.
* Step 2
Add in pork loin. Refrigerate 24 hours. Flip bag several times during marinating process to make sure pork loins sit in marinade all over the loins.
* Step 3
Preheat oven to 350 degrees.
* Step 4
Line a large baking dish with tin foil. This gets sticky when cooking. The tin foil protects your pan while baking.
* Step 5
Use a wire rack to let pork loin sut on during cooking process. Hint...let pork loin come to room temperature before baking.
* Step 6
Cook for 45 minutes or internal temperature hits 145- 150 degrees. Baste several times during cooking process with leftover marinade.
* Step 7
Let pork rest about 10 minutes before slicing.
Note: if there is a photo you can click to enlarge it
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