When I first move to the US, I had problem eating the pork from here. I find them too porky and with a very strong gamey smell. If you see my previous posting I hardly cook with it except for a few dishes, Siew Yoke and occasionally using pork ribs in soup. It took me over 5 years just to get used to the smell and now I think they tasted alright and I slowly incorporate pork into our meals.
I made this Char Siu for our dinner not too long ago and kept some of it for my Ramen and wanton noodles. Since we are not a big fan of fatty pork, I used tenderloin to make this but you can use your favorite cut of meat to make this.
2 pound pork tenderloin
1 tbsp hoisin sauce
2 tbsp char siew sauce
2 tbsp of Maltose or honey
2 tbsp brown sugar
1 tsp dark soy sauce
2 tbsp soy sauce
¼ tsp 5 spice powder
½ tsp pepper
1. Cut the meat into 2” long strips. Combined marinate in a small saucepan and simmer on medium heat until the maltose melted and sauce slightly thickens. Cool completely.
2. Marinate the meat with 3/4 of the sauce for 3-4 hours. Reserved 1/4 of the sauce for basting later.
3. Pre-heat the oven to 375 degree F. Line the baking pan with some aluminum foil. Place a rack on the baking pan. Line the meat on top of the rack and roast it for 45-50 (depend on the size of your meat); turning and basting it with the reserved sauce half way through roasting.
4. Turn the oven to broil, brush more sauce on the meat. Broil until the meat gets brown and slightly darken. Remove from oven and let the meat rest for 15 minutes before cutting into it.