Tag Archives: soy

Pork Tenderloin “Char Siu”

10 Feb

This is an easy version of Chinese roast pork “char siu” that you can prep in advance, and toss in the oven less than an hour before dinner time. Forget the red food colouring; this marinade will give the pork a natural, reddish hue. Though traditional char siu involves fattier cuts of pork, I use tenderloins because they are leaner, and they always come out tender (no pun intended!).  The recipe below makes sufficient marinade for 3-4 tenderloins. Halve the ingredients for 1-2 tenderloins.

roast pork and noodles


  • 4 pork tenderloins, trimmed of fat
  • 10 cloves garlic, sliced
  • 1/4 cup + 2 tbsp soy sauce (reduced sodium)
  • 3 tsp honey
  • 3/4 tsp Chinese five spice powder


1. Combine garlic, soy sauce, honey and Chinese five spice to make the marinade.

char siu marinade

2. In a large glass bowl, pour marinade over pork tenderloins. Coat all sides of tenderloins with marinade.

3. Cover, and refrigerate for at least 1 hour. (You can keep this in the fridge for two days!)

4. Roast tenderloins on a pan with a rack at 425°F for 10 minutes.

5. Reduce oven to 400°F and continue roasting until internal temperature of the tenderloins reaches 140°F (about 30 minutes).

6. Remove from heat, and let sit 10 minutes, loosely covered with aluminum foil.

roast pork

7. Slice and serve with greens and rice, or as I’ve shown above, atop a bowl of Chinese noodles in soup with mushrooms, onions, bok choy and scallions.

Delicious vegetarian food: The Red Lentil

28 Jun

Mmmm…Have you ever seen vegetarian food look this good? The Red Lentil (600 Mount Auburn St., Watertown, MA) serves tantalizing vegetarian and vegan food. Gluten-free options are also available. The restaurant is a bit small, and it’s always full. Service is very friendly – a waiter brought over several natural/organic sodas in bottles and cans so that we could examine the ingredients.

The eggplant caponata is a filling appetizer of whole wheat bread triangles soaked with sundried tomato pesto served with a generous mound of chunky eggplant and olive spread. Our entrees took a while to arrive, but were well worth the wait. The Red Lentil serves an imaginative Shepherd’s pie! A perfect tower of mashed potato on a thin bed of spinach, topped with a mixture of soy sausage (reminded me of a softer version of ground turkey, with a more subtle flavour), corn, onion, carrots, celery, red and green peppers, zucchini, and spices, and finished with a sweet potato layer. The entire portion was covered in a cashew gravy and maple balsamic, giving the dish a light, sweet and nutty flavour.

The Moussaka Pizza is a white pizza on a crisp crust, packed with the sweetness of roasted red pepper and goat cheese. Along with grilled onions, eggplant, and basil, it makes you realize how good pizza can taste without any tomato sauce.

We finished our meal with a slice of vegan chocolate blueberry cake – layers of dense chocolate cake and cream stuffed with whole, fresh blueberries.

Red Lentil Vegetarian and Vegan Restaurant on Urbanspoon

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