The Golden Palace

We go to the Golden Palace:
We set out the jade cups.
We summon the honoured guests
To enter at the Golden Gate.
They enter at the Golden Gate
And go to the Golden Hall.
In the Eastern Kitchen the meat is sliced and ready—
Roast beef and boiled pork and mutton.
The Master of the Feast hands round the wine.
The harp-players sound their clear chords.

The cups are pushed aside and we face each other at chess:
The rival pawns are marshalled rank against rank.
The fire glows and the smoke puffs and curls;
From the incense-burner rises a delicate fragrance.
The clear wine has made our cheeks red;
Round the table joy and peace prevail.
May those who shared in this day’s delight
Through countless autumns enjoy like felicity.

BY

Anon. (first century b.c.)

A poem from

A HUNDRED AND SEVENTY CHINESE POEMS

1918

叉烧

Chili Crisp Char Siu Pork Loin

Char siu, literally translated to “fork roasted” in English, is a traditional Cantonese dish of red-hued, sweet, and sticky barbecued meat. In ancient times, wild boar was popular. Today, strips of shoulder cut pork are most commonly used. The dish’s trademark red color is accomplished with a marinade of red fermented bean curd, hoisin sauce, and soy sauce. In modern preparations, red food coloring is sometimes used — but not in this recipe. Instead slightly spicy chili crisp oil is added, for both color and flavor.

Ingredients

Makes 3-4 servings

1 lb. pork loin
1 tablespoon of Chinese five spice powder
1/2 cup of hoisin sauce
1 tablespoon of fish sauce
1 tablespoon of sesame oil
1 tablespoon of rice wine vinegar
3 tablespoons of chili crisp oil
2 tablespoons of soy sauce
2 tablespoons of red fermented bean curd
3 tablespoons of honey
Salt and pepper

Directions

1. Whisk together all of the liquid ingredients, plus the Chinese five spice powder, in a medium-sized bowl and add the pork loin. Toss to coat in the marinade. Alternately, you can add the marinade and pork to a plastic ziploc bag.

2. Marinate the pork overnight or for at least 6 hours in the fridge.

3. When ready to roast, preheat the oven to 400 degrees.

4. Season the pork on both sides with salt and pepper and place on a wire rack on top of a baking pan.

5. Roast for 25-30 minutes. Remove from the oven and let rest for 10 minutes.

6. Slice and serve on a platter alongside greens and rice. Drizzle with additional chili crisp oil if desired.