One Sunday afternoon after a family outing for dim sum, my friend Jacky took me to an Asian market. I walked the aisles with this kind and gentle man, examining the exotic produce and discussing the merits of an endless variety of noodles. He shared stories of his family’s tables in China and America, and when we made our way to the food court, where whole ducks were strung from wires like a succulent garland, Jacky told me how much he loved smoky barbecue and crispy duck.
I make this luscious dish in Jacky’s honor and memory and wish he were here to share it with us.
Chinese Smoked Pork
Four pounds pork tenderloin
2 Tablespoons grated ginger root
2 teaspoons Saigon cinnamon
1 teaspoon Chinese five-spice powder
1/3 cup hoisin sauce
1/3 cup light brown sugar
2 Tablespoons orange blossom honey
1 cup light soy sauce
2 Tablespoons dry sherry
Applewood chips, soaked in water
1. In bowl of food processor fitted with chopping blade, pulse cinnamon, five-spice powder and ginger root until finely chopped. Add hoisin sauce, light brown sugar and honey. Pulse until smooth.
2. With processor running, drizzle in soy sauce and sherry until mixture is well combined.
3. In plastic container with tight fitting lid, or in gallon-sized zippered storage bag, pour marinade over tenderloins.
4. Marinade meat for several hours, refrigerated. Turn occasionally to coat.
5. Prepare grill box or smoker with applewood chips.
6. Cook meat to internal temperature of 155 degrees.
7. Allow smoked meat to rest, covered in foil, for five minutes.
8. Slice and serve over noodles, rice or steamed vegetables.