Go to the Recipe: Char Siu-Style Pork Tenderloin, With Chef Gregory Gourdet
In looking for the Shaoxing rice wine I learned that there is white, red, and with or without salt. Which does this recipe call for? Is there a particular product you would recommend? Thanks!
Making this tonight, though had to make some five spice powder for scratch so I am not sure how much I am altering the recipe.
Slightly confused "Add a light coating of marinade, reserving about a quarter of it for serving." well 3/4 of the marinade seems like a lot more than a light coating ...
Can't wait !
Tell how it comes out!
The GF loved it , I marinated the tenderloins for a good couple of hrs before they hit the water .
Will try it again but with more five spice powder on hand so I can accurately try the recipe.
Well worth the effort IMO.
When grilling I chickened out and did not want to overcook the tenderloins , next time I will try to char it more .
Q: What version of five spice powder are we supposed to use , seems like there are 2 different varieties 1) Cinnamon, anise, fennel , clove and black pepper or 2) Cinnamon, anise, fennel , citrus peel and ginger , my first attempt I used #1
Edit : The ingredients are listed in the recipe .
Fabulous!! People went crazy for it. I should have made two more tenderloins while I was at it. Recipe makes a lot of sauce. Multiplied by 1.5 for two loins and it was perfect, with sauce leftover.
Dear chef steps
I am living in Abu Dhabi and where I can get this joule.
only online if it is possible, bear in mind that you also need a power convertor, this Sous vide working in 110V not 220-240V
where can you buy Shaoxing rice wine
Oh damn it looks good - like the modernized version.
But what to serve to it, besides some jasmine rice and a few sliced vegetables?
Any reason not to marinate overnight? Busy family, everyone arrives home and it would make life just a little easier to grab the bag marinated the night before from the fridge right into the water. Thoughts?
Cooked it for 1:30 hours, the tenderloin was realllly pink, i dont mind it a bit pink but this was almost medium-rare
Yeah, 58 C is pretty pink. I usually do 60 C or 62 C for pork depending on how pink I'm feeling, same with chicken. (Often I go for the higher temp if I'm dicing for finger food for my kid's lunch, so it'll end up firmer.) I've got a 60 C run sitting in the fridge for tomorrow's lunch. (I did the rest of the tenderloin in another bag with salt / pepper / fennel for dinner yesterday. Glazed it with some fig jam mixed with broth and finished in a high oven.)
I cooked the recipe as-is: Way to much hoisin sauce, it overpowers the other flavors. Decrease hoisin to 50g and replace with some soy sauce and more rice wine. Also add ginger: 30g or so. Don't throw away the marinade from the bag, nor reserve any marinade: reduce it and add a bit more honey. Do this while letting the meat rest or even chill in the fridge. More time glazing on the grill (due to initially colder meat) means a better crust.
PS: consider omitting the paprika. It doesn't add any color to the meat and the five spice is a more authentic seasoning. If you want color use fermented red bean curd.
Really good except I found the 5-spice a little too overpowering - will reduce next time. Also added ginger which complemented the garlic well. Next time, will add some cilantro garnishing and a squeeze of lime or lemon to balance out the sweetness of the hoisin sauce. This was a bit too sweet for me. The cook on the pork loin was outstanding.
Loved this recipe. Served with rice-vinegar pickled green apple, charred shiitake mushrooms, the reduced sauce and some scallions.
Ahhhh...... this was really really good. Served with mushrooms, cilantro and stir fry noodles. I did turn up the heat some as 136 is too cool for me with pork. Steak recipe is next. Outstanding
99 ranch market or H-Mart
And pair with warmed rice wine or plum wine.
You can actually buy the powder from almost all the supermarkets have asian food sections .
Amazing recipe! Turned out great!
what sides would you serve with that? We followed recipe exactly with exception of 139 rather than 136 - Out freakin' standing! Pet peeve - please put cups/tablespoons etc rather than your insistence on grams and etc - I don't have measuring gear to figure that out and took me a ton of time converting on google - stop with the self righteous "we're more accurate" and just make it cookable rather than food geek.
This recipe is a winner!
Hey Rob, up near the top of the page, under the INGREDIENTS you can "Edit Scale and Units". I did this and it now shows in ounces, not grams. Try it, you'll like it!
Unfortunately I am not used to cooking using grams as a measurement. I this a weight or volume measurement?
This is a good weeknight dinner recipe. Quick, easy, and minimal clean up. I wouldn't use it if I needed to wow my husband's boss though. A few notes I would recommend: Mix the minced garlic and sesame oil (add a little veg oil to ensure all the garlic is in oil, and microwave for 30 mins. This omits the need to cook it in a sauce pot. I'd also use a couple dashes of liquid smoke vs paprika. For a more complex flavor, one might also consider using some oyster sauce in part of the hoisin.
Salt?
Yum, it was so tasty. Will make again
Didn't need any salt except to lightly salt the pork before you put the port in the bag.
It's a weight thing (you've probably already figured this out by now) and the recipes here go by weight and rarely by volume. These recipes inspired me to get an electronic kitchen scale. It set me back about $20-25 and now I wish all my recipes were by weight, not volume. I do find that very small quantities, 2-3 grams, rarely measure consistently on my cheap scale. So I measure out around 10g, and then eyeball the volume, and scoop up what I estimate to be 20-30% of those ten grams.
Why do I wish all my recipes were by weight, not volume? Well, how much is half a cup of carrots anyway? If the recipe calls for table salt, and I have kosher salt, how should I adjust the quantity? And don't get me started on the topic of potatoes.
Actually, I took my Joule to Portugal and only used a plug converter. It is dual-voltage. (Yay!)
Absolutely delicious - made this a couple of times now - first time at 144 and second at recommended temp. I think I like the higher temp better, but it was fantastic and the easiest thing to prep
O yes 😛
O yes
How long are people searing this for, per side?
I just made this and it tasted great except it was missing salt. I checked to see if I missed a step but no it doesn’t appear to be included anywhere.
Any chance you could put nutrition info on these recipes?
So for those of us without a precision scale, can we get some volume measurements for the spices?
check this out. https://www.chefsteps.com/activities/weight-vs-volume-accuracy
I fixed this last week. It was one of the best things I have ever eaten. Received many compliments. Thank you for the fantastic recipe!
2 minutes each side, with a touch of marinade to really crisp it up!
Any recommendations on wine pairing?
The recipe calls for white peppercorns, not white pepper. Do I leave the peppercorns whole?
