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GRENACHE PAIRING? MOUNT KA-LA GRILLED PORK

GRENACHE PAIRING? MOUNT KA-LA GRILLED PORK

Serves 2

Prep time: 5 minutes

Inactive time: 6+ hours

Cook time: 20 minutes

 

MEAT:

450g pork tenderloin or pork fillets, trimmed of fat

 

MARINADE:

2g (1/2 tsp) Chinese five spice powder

5g (1 tsp) salt

25g (2 Tbsp) sugar

2g (1/2 tsp) cinnamon

2-4 large slices fresh ginger, minced

15ml  (1 Tbsp) Shaoxing rice wine or yellow wine (or dry sherry)

30ml (2 Tbsp) light soy sauce

15ml (1 Tbsp) water

 

SAUCE:

Handful coriander, finely chopped

1 fresh red chili, seeded and finely chopped

30ml (2Tbsp) light soy sauce

 

METHOD:

In a mixing bowl, mix together the ingredients for the marinade until sugar has dissolved.

Place the pork tenderloin in a shallow pan. Pour the marinade over the meat, ensuring all surfaces are covered. Cover the pan and refrigerate for at least 6 hours or overnight, rotating the meat at least once in the marinade.

Preheat a grill to medium – high heat and lightly oil the grates.

Remove the tenderloin and shake off excess marinade.

Place on the grill, covered, and cook for about 15 minutes, turning the meat every few minutes to ensure even cooking on all sides.

Remove from the grill and allow time to rest. Slice the pork diagonally into 2/3cm (1/4 inch) slices.

Serve with the sauce on the side or drizzle over the meat.

 

FROM Chefs/Owners: Robin Yin & Peter Yin

FROM Cookbook: Lost Heaven
www.lostheaven.com.cn