A Chinese favourite that is quite easy to make. Amazingly moist and flavourful while the bulgur stands up to the expectations of the char siu.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Char Siu Pork Loins with Peas Bulgur
Servings: 5 People
Ingredients
For the Pork
- 3 Pork Loins , about 400g each, silver shin removed by your friendly butcher
- 1- inch fresh Ginger , grated
- 3 tbsp Soy Sauce
- 4 tbsp Hoisin Sauce
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 Tsp Garlic Paste
- 1 tbsp Tomato Paste
- 1 tbsp Honey
- 1 tsp Chinese 5-Spice
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Bulgur
- 500 g Bulgur
- 140 g Vermicelli , crushed to 2-3 cm length.
- 3 Shallots , finely minced
- 60 ml EVOO , Extra Virgin Olive Oil
- 1 tbsp Tomato Paste
- 1 cup Peas , frozen
- 50 ml Ponzu Sauce
- 30 ml Soy Sauce
- 1 tsp Chinese 5-Spice
- 1000 ml water
- 1 ½ tsp Sea salt
- ½ tsp freshly ground Black Pepper
Instructions
- We make the marinade by taking a large bowl and mixing well all the ingredients except of soy sauce and the loins. We add the loins in the bowl and move around for the marinade to go all over them. Refrigerate for at least 4 hours and even better overnight.
- Next day remove the pork loins from the bowl and strain from the marinade. Keep the marinade aside after having it thinned out with the soy sauce.
- Turn your oven to 185°C, air circulation on, rack set to the middle.
- Use a dish with a rack, lined at the bottom with aluminium foil and add the loins. Place in the preheated oven and cook for 40’. Flip the loins halfway through and brush over them some of the reserved marinate once or twice during the cooking process.
- In the meantime we make the bulgur by taking a medium pot and adding the oil on medium heat. Allow to heat-up for a minute or so and add the shallots sautéing for couple of minutes to soften. Add the vermicelli and continue sautéing for 1’. Add the tomato paste and mix well.
- Add the bulgur and keep on sautéing for another minute and until the bulgur is well tossed with the oil.
- Add the peas the ponzu and soy sayce, season with the salt and pepper, toss, turn the heat up and immediately add the water. Bring to a boil, wait for a minute while stirring, take off the heat and cover with the lid for 10’. Uncover and fluff with a fork.
- Remove the loins from the oven and allow to rest, covered with foil, for 5’. Then slice to less than 1cm thickness and serve with the bulgur.
