Friday, February 23, 2007

Spicy Korean Pork Tenderloin and Asian Slaw for 32

This one is adapted from a recipe in Fine Cooking. It's really easy, and really tasty. The most annoying part is pan frying all the pork pieces. I've experimented with doing them on the grill and the broiler as well, and that works okay, although frying tastes better. The marinade adapts well to tofu, which you then just bake at 375 for about 45 minutes or so.

Spicy Korean Pork Tenderloin
10 lbs pork tenderloin
2 2/3 c soy sauce
1 c rice vinegar
1 c brown sugar
1 head garlic, minced (about 16 cloves)
3/4 c minced ginger (given the quantity, I use the jars of pre-minced, but it would taste even better with fresh)
1/4 c sesame oil
1/8 to 1/3 c Sriracha or other Asian chile sauce (depends how spicy you like it!)

Trim the tenderloin of silver skin and membranes and slice on the diagonal into 1/3 to 1/2 inch medallions. Be careful not to make them too thick.

Mix the rest of the ingredients together. Pour half of it over the tenderloin. Reserve the rest for serving. Marinade the tenderloin for 30 minutes at room temperature, or up to 2 hours in the refrigerator.

In one or more griddles or large heavy pans (cast iron is great here), heat canola oil over medium high heat until shimmering. Place a single layer of pork tenderloin in each pan, shaking off any excess marinade. Be careful - it will splatter! Cook for 2 minutes, flip, then cook for 2 minutes on the other side. Transfer to a covered dish and/or low oven to keep warm while you cook the rest. Because of the sugar in the marinade, you will need to scrape or wash out the pans after a couple of batches. I kept a bowl of water, a dishcloth and some tongs by the stove, and used that to wipe out the pans as needed.

To serve, place on platters and top with reserved marinade. Sprinkle with some chopped scallions.

Asian Slaw
8 lbs napa cabbage, thinly sliced
2 lbs carrots, grated
2 red peppers, quartered and thinly sliced
2 bunches scallions, white and green parts, thinly sliced
1 bunch cilantro, minced
1/2 c canola oil
2 tbsp salt
1 c rice vinegar
1/2 c brown sugar
1/4 sesame oil
2 tbsp Sriracha or other Asian chile sauce (optional - I like to serve the slaw without any hot sauce to counter the spicy pork)

Combine cabbage through cilantro in a large bowl. Mix together dressing ingredients (oil through chile sauce, if using). Combine veggies and dressing only about 15 minutes before serving, otherwise it will be too soggy.

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