Thursday, March 22, 2007
Stove top Char Siew
I was looking for a new way to make char siew with the lean pork tenderloin that will result in a moist piece of meat and was fortunate enough to find this recipe at a fellow blogger's site. She has many wonderful recipes from my motherland, and I can't wait to try more of her recipes. Made this version of char siew (red roasted bbq pork usually found in asian markets), instead of the traditional way of baking it in the oven. It turned out tender, moist, and had a lovely glaze on top of it. Omitted the red coloring and oil in my haste, and it turned out fine. The kids enjoyed most of it! This recipe can be found here. Thanks Baking mom! Served it with black rice vermicelli, sauted diced red peppers and garnished with toasted sesame seeds. Here's a picture of the black rice noodles made in China that I found at the asian market.