Practical Method to Homemade Extraordinary My Sriracha and Chinese BBQ Pork

Hoping to eat My Sriracha and Chinese BBQ Pork a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with useful ways on producing a My Sriracha and Chinese BBQ Pork like a famous chef made.

We hope you got benefit from reading it, now let's go back to my sriracha and chinese bbq pork recipe. You can cook my sriracha and chinese bbq pork using 4 ingredients and 6 steps. Here is how you cook it.

To prepare an unforgettable My Sriracha and Chinese BBQ Pork, here are the components required:

1. You need 2 of lengths Tenderloin pork take off the sinews and membrane.
2. Get 1/4 Cup of Sriracha Sauce.
3. Prepare 1/4 Cup of Chinese BBQ Sauce.
4. Take 1/2 tsp of Chilli Sea salt.

After preparing the materials, now you are good to prepare your tasty My Sriracha and Chinese BBQ Pork by following the procedures below:

1. Mix the two sauces together in a bowl and add the chilli sea salt..
2. .
3. Take off the membrane from the Tenderloin..
4. Cover them both with the sauce all around and lay down greaseproof paper and add the pork to it. Marinate for a couple of hours..
5. Cook in a preheated oven for 30 minutes then turn over and drain off juices add more sauce and cook for a further 10 minutes on 170°C. Add some mixed pepper all around then let it cool a little then slice into thick disc shapes. Enjoy with some flavoured Rice, fried rice or Roasted Veg or Sallad.
6. .

My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of. Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. Traditionally, Chinese BBQ pork char siu is skewered with long forks and placed in a covered oven or over a fire. The best to marinate the pork overnight.

Recipe : My Sriracha and Chinese BBQ Pork

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