Char Siu & Szechwan Eggplant
Ahhhh.. another crummy picture! Trust me.. it tasted a LOT better than the photo gives it credit for!
Char siu is one of those things that is not only awesome fresh out of the oven, but also makes the most excellent leftovers. I use the leftovers for my congee.. but tonight, I am cooking some char sui bao.... pork filled buns... I'll post that recipe later.. but for it, youre gonna need my char siu recipe.
I've worked and combined several different recipes til I finally made it so it matched the flavors I've had out.
Char Siu - Chinese Roast Pork
* 5 cloves garlic, minced
* 1 piece fresh ginger the size of a thumb joint, minced
* 1 c. hoisin sauce
* 1/2 c. sherry, mirin, sake or sweet white wine
* 1/2 c light or low-sodium soy sauce
* 1/2 c sugar
* 1/2 t. Chinese five spice
* 1/2 c. honey
* 2 lbs pork loin or pork shoulder, cut into 4 long strips
Combine all ingredients except pork and mix well.
Marinate pork strips in marinade for 4 hours or more (I go as long as 48 hours.. YUM) in the refrigerator. Turn several times.
Bake the marinated slabs for 45 minutes- 1 hour in a 350 degree oven on racks over a water-filled baking pan, or skewer them, and balance the skewers across the pan.
Turn the slabs frequently and baste with remaining marinade.
Cut into slices and serve. =)
We had this with stir fried eggplant, I really recommend using Japanese eggplant for this, as the larger varieties skin tends to be pretty tough and unpleasant. This recipe I snagged from The Food Network ;-) I threw in the rest of the gai lan leftover from last weeks salmon.
Szechwan Eggplant Stir-Fry
5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.