{"id":1563,"date":"2011-12-14T00:11:13","date_gmt":"2011-12-14T07:11:13","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=1563"},"modified":"2011-12-12T13:57:11","modified_gmt":"2011-12-12T20:57:11","slug":"char-sui-barbecued-pork","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=1563","title":{"rendered":"Char Sui (Barbecued Pork)"},"content":{"rendered":"
\"Char<\/a>

Char Sui (Barbecued Pork)<\/p><\/div>\n

Our Daring Cooks\u2019 December 2011 hostess is Sara from Belly Rumbles!<\/a> Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch \u2013 delicious!<\/p>\n

Total time: 24 hours.<\/p>\n

1 pork fillet\/tenderloin (roughly 1-1.5 pounds)
\n4 large cloves of garlic, crushed
\n1 teaspoon (3 gm) ginger, grated
\n1 tablespoon peanut oil
\n1 \u00bd tablespoons maltose (you can substitute honey)
\n1 \u00bd tablespoons honey
\n2 tablespoons hoisin sauce
\n1 tablespoon light soy sauce
\n1 tablespoon dark soy sauce (I used Thai sweet soy sauce.)<\/em><\/span>
\n1 teaspoon oyster sauce
\n1 tablespoon shaoxing cooking wine (I used sake.)<\/em><\/span>
\n\u00bd teaspoon (2 gm) ground white pepper
\npinch of salt
\n\u00bd teaspoon (2 gm) five spice powder
\n\u00bd teaspoon sesame oil
\n\u00bd teaspoon pillar box red food coloring<\/p>\n

1. Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavorsome char sui. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.
\n2. Combine all the other ingredients in a bowl and mix well to combine. I placed my maltose in the microwave for a few seconds to make it easier to work with. Maltose is quite a solid hard sticky substance.
\n3. Cover pork well with \u2154 of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved \u2153 portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.
\n4. Place marinated pork loin on the grill of your BBQ.
\n5. Cook on a medium heat, approximately 15 minutes, until cooked through. Brush with reserved marinade.
\n6. Be careful to watch that you don’t burn the pork.<\/p>\n

It’s cold here, so I pan fried, and I’m not ashamed.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Sweet and salty (Chinese) barbecued pork. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45,11,14,18,36,61],"tags":[62,38,12,57,75,28],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/1563"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1563"}],"version-history":[{"count":5,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions"}],"predecessor-version":[{"id":1576,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions\/1576"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1563"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}