Prep time: 5 minutes
Inactive time: 6+ hours
Cook time: 20 minutes
450g pork tenderloin or pork fillets, trimmed of fat
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
Handful coriander, finely chopped
1 fresh red chili, seeded and finely chopped
30ml (2Tbsp) light soy sauce
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