There are just some days when you can’t be bothered but you still want something good to eat. Normally when I make char sui pork, I like to hang it from oven racks with “S” hooks but I couldn’t be bothered today and I noticed that others on the internet were just roasting it in a pan in the oven.
I still think it’s better on the “S” hooks but I couldn’t be bothered.
While I was at the store getting Asian noodles that I couldn’t be bothered to make, I saw some traiteur-made quinoa lobster risotto in the cutest little bowls that I just had to have. Not the risotto but the bowls. The risotto was good too.
It’s been rainy for the last couple of days with winds up to 55 kilometers an hour and gusts up to 120 kilometers. The American weather forecasters predict snow for tomorrow and Sunday. The French forecasters predict more rain. We’ll see. In the meantime, we are waiting for my husband who was supposed to be here today but is actually coming tomorrow. Oh well, eat, drink, read and wait.
Char Sui Pork Tenderloin
2 small pork tenderloins
1 jar of char sui sauce or homemade sauce
Marinate the tenderloins in the sauce for about 3 hours or overnight. Roast in a 400 degree Fahrenheit oven for 45 minutes, brushing with sauce every 15 minutes. Serve with rice or noodles.