Char Shu Slices

I’m not sure if this really belongs in the Chinese forum, but didn't know where else to put it. It’s a variation of Char Shu designed as a small plate.

This recipe comes from Kate Heyhoe’s really marvelous little book Great Bar Food At Home, which suffers only one fault---it’s far too short.

Although supposedly a small plate offering, we often make this as a main dish. It can be served hot, but is actually best at room temperature.

The recipe specifies one tenderloin. But because they are usually packaged two-up, we make both of them. Heyhoe’s instructions say to cut them in two pieces for easier handling, but we leave them whole with no problems.

Char Shu Slices with Mahogany Marmalade and Hot Mustard

1 pork tenderloin (1 to 1 ¼ pounds)

¼ cup soy sauce

3 tbls molasses

2 tbls hoisin sauce

2 tbls triple sec or dry sherry (optional)

2 cloves garlic, minced

2 finely chopped scallions, green and white parts

1-inch piece fresh ginger, minced

1 tbls toasted sesame oil

Hot mustard for serving

Cut the tenderloin into two equal, short, plump pieces for easier handling and quicker cooking. In a shallow baking dish or a resealable plastic bag, combine the soy sauce, molasses, hoisin, triple sec, garlic, scallion, ginger and sesame oil. Mix well to dissolve the hoisin and molasses. Add the pork and coat completely. Marinate, refrigerated, for from two hours to overnight, turning the pork occasionally in the marinade.

Preheat the broiler. While the broiler heats, line a baking sheet with nonstick foil, or spritz regular foil with nonstick spray.

Place the pork on the foil-lined baking sheet. Pour the marinade into a saucepan, bring it to a boil over medium-high heat, and boil, stirring often, until it reduces to a very thick, syrupy glaze, about five minutes. When it cools slightly, the sauce will resemble a marmalade, dense and sweet with bits of scallion, garlic, and ginger.

Broil the pork five to seven minutes, until the top side takes on color and starts to look cooked. Turn the pieces over and broil another 5 minutes. Spoon some of the thickened sauce over the pork, coating the top and all sides. Broil for another three to six minutes, until the glaze caramelizes and turns a deep mahogany color, and the pork is just cooked through (160F internal temperature).

Let the pork rest at least ten minutes before slicing. You can let it stand at room temperature for one hour, or cover and refrigerate up to two days before slicing. To serve, slice the pork at an angle and overlap the slices on a plate. Accompany with a small dish of the reduced “marmalade,” a small dish of hot mustard, and soy sauce

Hot Mustard

Mix together two teaspoons each dry mustard (I prefer Coleman’s) and water until smooth. Let the mixture rest 10 to 30 minutes before serving.