The Lunar New Year is right at my door step, and when duBreton asked me to create some mouth-watering Chinese New Year dishes using their pork products, I could not say hogwash (snort! See what I did there?!). Timing is perfect!
Immediately my taste buds turn to noodles, a symbolic dish in the Chinese culture. The noodles represent long life and it is considered bad luck to cut them. So for my dish, I opted for a lighter version of noodles by spiralizing some carrots, cucumbers and daikon and tossed them in a tangy vinaigrette and served them with the easiest Char Siu (Chinese BBQ Pork) you will ever make. No need to constantly baste and re-glaze because it will be encrusted in sesame seeds to seal in the juices of duBreton Rustic Farm pork tenderloin. (Side note, when you open duBreton’s pre-packaged tenderloin you will immediately notice how nicely trimmed they are with barely any silver skin; another way how duBreton makes your busy life easier to prepare your dishes with their pork products.)
The marinating time for the Sesame Crusted Char Siu is 1 to 2 days (but minimum 6 hours), and it’s worth the wait! Best part, this can be made ahead of time and served cold. Just slice it up before serving. Don’t have a spiralizer? Use your vegetable peeler and make long thin ribbons!
Sesame Crusted Char Siu with Longevity “Noodles” Recipe
Yield: 4-6 people
Prep Time: 15 minutes, plus 1-2 days marinate time
Cook Time: 20 minutes
1 ½ Tbsp (22.5mL) brown sugar
¼ cup (60mL) honey
¼ cup (60mL) hoisin
¼ cup (60mL) light soy sauce
1 tsp (2.5mL) Chinese five spice powder
1 Tbsp (15mL) canola oil
1 tsp (5mL) red food colouring (optional)
2 duBreton Raised Without Antibiotics Pork Tenderloins
2 Tbsp (30mL) white sesame seeds, toasted
1 Tbsp (15mL) black sesame seeds, toasted
2 large carrots, peeled and washed
2 cucumbers, washed
1 small daikon radish or Chinese radish, peeled and washed
½ cup (120mL) fresh mint leaves, washed and torn into small pieces
½ cup (120mL) fresh basil leaves, washed and torn into small pieces
¼ cup (60mL) fresh cilantro leaves, washed and leaves left whole
2 small shallots (or 1 large), finely diced
5 tsp (25mL) rice vinegar
4 Tbsp (60mL) water
6 Tbsp (90mL) honey
2 tsp (10mL) kosher salt
Juice of 2 limes
4 tsp (20mL) fish sauce
½ tsp (2.5mL) chili paste (optional)
Mix all the marinade ingredients together and pour it into a sealable bag along with the pork tenderloins. Place it in the refrigerator to marinate overnight or ideally for 2 days.
Preheat the oven to 350°F. In a shallow dish, mix the white and black sesame seeds together, and set aside. Remove the marinated pork tenderloin and discard the marinating liquid. Pat some of the marinating liquid off the tenderloin with a paper towel. Then roll the tenderloins onto the sesame seed mixture while pressing the seeds onto the pork to help it adhere until the entire tenderloin is coated with sesame seeds. Roast in the oven on a lined baking tray for 20-25 minutes, or until the internal temperature is 145°F. Let the meat rest for a few minutes then slice and serve with the Longevity “noodles.”
While the char siu is roasting, prepare the “noodles”. Using a spiralizer with the smallest sized blades, spiralize the carrots, cucumbers and daikon. You may need to put the spiralized cucumbers and daikon into a salad spinner to remove excess moisture (or blot with paper towels). Toss the vegetables and set aside.
To make the vinaigrette for the noodles, mix all the ingredients in a bowl and adjust seasoning to suit your taste. Toss “noodles” with the dressing just before serving. Serve with the sesame crusted char siu.
DuBreton’s core values of producing antibiotic-free, organic and certified humane pork has been a part of their history. Simply put, duBreton allows their pigs to be pigs that are raised crate-free, fed high-quality grain, no animal by-product diet, and all that translates to a better tasting and cleaner tasting meat. DuBreton pork products are available at local retailers like T&T, H Mart, PAT Central Market, Longo’s, Sobey’s, Metro, Farm Boy, Whole Foods.
Gung Hey Fat Choi! Happy New Year of the Pig!
~ Carol (aka @bakingzen)
*Full Disclosure: I was paid to create recipes for duBreton’s #duBretonYearofthePig campaign.