Char siu pork chops with black bean sauce and vegetables
This contemporary preparation combines classic Chinese flavors with the rich traditions of French cuisine. The sharpness of fermented black beans in the sauce mellows with the addition of veal stock and butter.
Chef Roy Yamaguchi calls this a good fortune pork chop because char siu sauce adds the color red, a symbol of good luck for the lunar New Year.
- 1/2 cup bottled char siu sauce
- 2 tablespoons hoisin sauce
- 4 (1-1/2-inch-thick) pork chops, trimmed of fat
- 2 tablespoons vegetable oil
- Stir-Fried Vegetables
- 2 tablespoons sesame oil
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh ginger
- 1/2 cup julienned red bell pepper
- 1/2 cup jutienned yellow bell pepper
- 1 cup (1-inch) pieces yard-long beans or green beans
- julienned green onion, for garnish
- 2 tablespoons fermented black beans
- 2 tablespoons sesame oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced green onion
- 1/3 cup red wine
- 1/2 cup bottled clam juice
- 1/2 cup veal demi-glace
- 2 teaspoons sugar
- 2 teaspoons oyster sauce
- 2 tablespoons unsalted butter
- To prepare the sauce, in a small bowl, soak the fermented black beans in water for 5 minutes. Drain and mince.
- Place a saucepan over medium-high heat. Add 1 tablespoon of the oil with the garlic, ginger, and green onion and sauté for 20 to 30 seconds, until barely light golden brown.
- Add the remaining 1 tablespoon oil, then add the black beans and cook for 2 minutes, or until the seasonings are aromatic.
- Add the wine and bring to a boil for 2 to 3 minutes. Add the clam juice and bring to a boil for 2 to 3 minutes. Add the demi-glace and bring to a boil for 2 to 3 minutes. Whisk in the sugar and oyster sauce and blend well.
- Taste and adjust the seasoning with sugar if necessary. Add the butter and mix well. Decrease the heat to achieve a bare simmer and keep the sauce warm.
- Preheat the oven to 325 degrees F. Combine the char siu sauce and hoisin sauce in a bowl and mix well. Coat the pork chops with the marinade.
- Heat a large ovenproof sauté pan over high heat. Add the oil and when the oil is hot, add the chops and sear for 3 to 4 minutes, until caramelized and brown.
- Turn and sear the other side for 3 to 4 minutes, until caramelized and brown (do not allow to blacken). Remove the pan from the heat and place in the oven to finish cooking the chops, about 10 minutes, or until an instant read thermometer registers 140 degrees F.
- To prepare the vegetables, place a wok over high heat. Add the oil, garlic, and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown.
- Add the red bell pepper, yellow bell pepper, and beans and cook for 3 to 4 minutes, until cooked but still crunchy.
- To serve, spoon a pool of sauce onto each of 4 plates. Divide the vegetables among the plates and place a pork chop on top of each pile of vegetables. Garnish with the green onion and serve immediately.
Founded by internationally acclaimed Chef Roy Yamaguchi who holds the distinction of earning Hawaii's first prestigious James Beard Award, Roy's restaurants reflect his personal commitment to serve exciting and innovative Hawaiian Fusion cuisine of the highest quality in an elegant, yet casual atmosphere.
Roy's culinary creations have received international acclaim from Gault-Millau, Conde Nast Traveler, Gourmet and Food & Wine Magazine, among others.
For those who have experienced a Roy's Restaurant, they will understand that the restaurant is all about food -- pleasing textures and bold flavors as decorative as they are delicious. To date, there are over 30 Roy's worldwide.
About Roy Yamaguchi:
Chef Roy holds the distinction of being honored early in his career with the prestigious James Beard "Best Pacific Northwest Chef" award; making him the first award recipient from Hawaii.
A graduate of the Culinary Institute of America, Chef Roy now serves on the highly respected Board of Trustees. As testimony to his success, there are now 34 Roy's restaurants worldwide in 11 states, Japan and Guam.
Over the last 20 years, Chef Roy has been blessed with many opportunities to share his passion for food and his culinary sense of adventure with thousands of people here and abroad, from royalty and celebrities, to tourists and Roy's loyal local guests.
His continued quest for new, innovative ingredients and preparation techniques has taken him to spectacular exotic locations, with his cooking tours through Thailand, South Africa and Egypt as well as Europe and the Far East.
Well-respected by the culinary profession, he has collaborated with many of his esteemed fellow chefs at charity and community events over the years to raise hundreds of thousands of dollars for worthy causes.
Chef Roy is committing a portion of the proceeds from the Los Angeles and Chicago 20th Anniversary Culinary Tour dinners to the Grow for Good campaign that is projected to raise $1 million for Farm to Table, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.
Travel with Chef Roy in 2010: Australia and Turkey
Experience Australia's freshest culinary fusion, dramatic natural beauty and cultural attractions with Chef Roy Yamaguchi as your guest chef.
Highlights of Roy's Down Under program include special dining experiences throughout Sydney and Melbourne, an "Aussie Rules" football game and a gala dinner by Chef Roy in Sydney. Dates are April 14-21, 2010.
Join Roy in Turkey to visit the Blue Mosque and Topkapi Museum as well as a cruise along the Bosphorus. Stay in a romantic cave hotel in Cappadocia and attend Chef Roy's private dinner at the Celsus Library in Ephesus. The program travels September 24- October 2, 2010.
For more information, visit www.authentescapes.com
Perfect Moments in the Islands of Hawaii:
You know them when you see them, when you feel them, and especially, when you play a starring role in them - those instants in time when something or someone stops you dead in your tracks and you're overcome with a sense of wonder and blessed with the joy of discovery.
We call them, perfect moments, though they tend to last a lifetime, and it probably won't surprise you to learn that you'll experience more of them in the Islands of Hawai'i than anywhere else on earth.
A perfect moment in Hawaii can be standing on a charter boat offHawaii's Big Island, feeling the warm glow of a volcano as it pours new life into the sea, unearthing the secrets of the magical Nâpali Coast from a helicopter above the Island of Kaua'i, watching humpback whales frolic in the warm, tropical waters off the coast of Maui; swimming with dolphins in the clear waters of Lânai's Mânele Bay, riding a mule down the world's highest sea cliffs on the Island of Moloka'i or riding gentle surf within sight of Waikîkî's towering sand castles on the Island of O'ahu.
Moment to moment, a Hawaii vacation promises to release you from the ordinary and reintroduce you to the basic necessities of renewal: fresh air, warm sunshine, crystal water, good food, smiling faces, all the treasures of the earth in abundance, and the time to enjoy them all.
For more information, please visit www.gohawaii.com