Char Sui roast pork fillet
Local butcher had some nice ones on special offer and couldn't resist
Passing our local butcher shop the other day and I couldn’t help myself and looked in to see what was on offer and lo and behold there were unadulterated, untouched pork fillets just been delivered so I nipped in and bought a couple and we’ve just had this:
2 pork fillets with (most of) the fat and the ligaments and sinews etc cut off
you need to get rid of the sinew on the outside or the fillet curls up and looks really unappetising when finished.
a little fat left on is fine, adds to the flavour and sort of bastes the meat while cooking
1 tin of red bean curd paste - https://www.camsengathome.com/canned-preserved/685-canned-preserved-dali-red-bean-curd-397g.html
dark soy sauce - about 2 tablespoons
dry sherry - about 2 tablespoons
honey - good splodge
hoisin sauce - good splodge
salt - about 1/4 teaspoon at most
warm water - about the same volume as above volumes
pour the red bean curd paste into a bowl and mash
add in the other ingredients and half the water and mix well
add the pork and turn to coat well - if it’s not just covered add some more water and mix in
cover and leave to marinate for 2-24 hours
remove the pork from the marinade and allow to drain while the oven/air fryer/halogen is heating - it needs to be very hot for best results - 220ºC or so
throw the marinade away, not good for anything else
when oven is hot add the pork and cook until the outside is nicely done, has dark brown/caramalised bits but the inside is cooked through but still juicy - about 12-16 mins depending on how big your fillets are
turn over about halfway through so it’s nicely browned outside on all sides
when done allow to rest for a couple of minutes before slicing and serving on a bed of fresh mixed salad
enjoy with some egg fried rice, prawn crackers plus some nice salad leaves.
It does freeze quiet well if you find pork fillets going cheap - can be frozen either raw in the marinade or after being cooked.
I also bought a whole leg of lamb (well more like mutton to be honest) at the same time so having this tomorrow with all the trimmings plus making up meals to freeze for later just like those complete roast meals you get in the freezer section of the supermarkets but tastier:
https://awkwardgit.substack.com/p/lavender-rosemary-and-balsamic-vinegar