My boyfriend has family roots in China, although knows little of that world himself, his gran on the other hand grew up in Malaysia and knows all the recipes for lovely Chinese & Malaysian dishes. So after visting her recently he’s cravign so oriental goodness!
I love to cook, and I’m never goignto be able to cook REAL chinese… but I had a good go at doing my own kind of chinese inspired food… it’s good to experiment and I never like to follow recipes fully, so I make them my own dishes.
This one is a mix of 2 recipes that I found online and made my own, I did it with pork loins, this is supposed to be with tenderloin, but can be done with chicken or pork chops too.
I recommend serving it with steamed Jasmin rice or Egg fried rice & stir fryvegetables in Oyster sauce with Dim sum to start (I love the Cha Siu Paus!)
Ingredients
400-500g Pork Loins/chop/ tenderloin (or Diced Chicken)
3 garlic cloves (crushed/chopped finely)
One large onion (or 2 small) diced
light Soy 1/4 cup (I prefer Kikkoman brand)
Hoisin Sauce from oriental shop 1/2 cup (it’s quite concentrated very strong flavor, I recommend Lee Kum Kee Hoisin)
Honey 2 tbsp
Wholegrain mustard
Chili (powder or dried chili flakes) 1-2 tsp
white pepper as required (I did a large pinch!)
red wine 1/4 cup
2 splashes of sesame oil
1. Fry the onions and garlic in a wok/frying pan with one splash of sesame oil for a couple of minutes until slightly soft, do not allow them to burn or cook thoroughly.
2. In a large strong freezer bag or a mixing bowl combine all the sauce ingredients; splash of sesame oil, mustard, honey, hoi sin, chili, pepper, soy sauce, & add in the garlic & onion .
3. Coat the meat in the sauce (mix int he bowl or bag)
4. This now needs to marinate in the fridge for at least 12 hours in the bag or bowl with all the juices (it will turn a funny brown-grey colour this is good, taking on all the flavour.
5. After marinating for at least 12 hrs, remove the pork from the sauce and transfer to grill. Cook on a medium heat for about 10 minutes, turning occasionally (If cooking diced chicken I’d recommend shallow frying on medium flame instead) you can also oven cook for about 15 mins at 160C
6. Pour the left over sauce from the bag/bowl into a small saucepan with 2/3 cup of water, bring to boil and simmer for at least 5 minutes, check taste may want to add more soy or hoisin or more water depending on the taste and thickness.
Lastly serve up with the rice & veg, use the sauce to pour over the top of the pork or as a dipping sauce. I served mine up in a gravy pot for guests to administer as they like!
Any left over meat can be chopped up and fried with rice, veg and egg & soy to make a delicious special fried rice!