My Sriracha and Chinese BBQ Pork.
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Ingredients of My Sriracha and Chinese BBQ Pork:
- Require 2 for lengths Tenderloin pork take off the sinews and membrane.
- Provide 1/4 Cup of Sriracha Sauce.
- Provide 1/4 Cup for Chinese BBQ Sauce.
- Require 1/2 tsp for Chilli Sea salt.
My Sriracha and Chinese BBQ Pork making:
- Mix the two sauces together in a bowl and add the chilli sea salt..
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- Take off the membrane from the Tenderloin..
- Cover them both with the sauce all around and lay down greaseproof paper and add the pork to it. Marinate for a couple of hours..
- Cook in a preheated oven for 30 minutes then turn over and drain off juices add more sauce and cook for a further 10 minutes on 170°C. Add some mixed pepper all around then let it cool a little then slice into thick disc shapes. Enjoy with some flavoured Rice, fried rice or Roasted Veg or Sallad.
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