As you start to read this column, one of the largest
celebrations in the world will be taking place: the Chinese New
Year. Although the Gregorian-based new year was celebrated almost a
month ago, 1.3 billion people in China and 2.5 million people of
Chinese heritage in the United States will celebrate the lunar new
year this weekend
– a perfect occasion for Chinese barbecued pork.
As you start to read this column, one of the largest celebrations in the world will be taking place: the Chinese New Year. Although the Gregorian-based new year was celebrated almost a month ago, 1.3 billion people in China and 2.5 million people of Chinese heritage in the United States will celebrate the lunar new year this weekend – a perfect occasion for Chinese barbecued pork.
The Chinese New Year is celebrated during the first new moon on the Chinese lunar calendar. Year 4703 is the year of the dog, and legend says it will hold much promise, luck and good fortune for those born under its sign.
Just like in the United States, the new year for the Chinese is a time of new beginnings. It’s a chance to repay unsettled debts, clean and purge the house, and celebrate. Reconnecting with family and paying tribute to ancestors is also important.
I learned one interesting fact about the holiday on Hallmark Gift Card’s Web site: The New Year is seen as the celebration of everyone’s birthday. Gift-giving holds many symbols of prosperity and luck. Hallmark caught on to this in 1999 and began making “laisse” packets, or envelope money-holders and Chinese New Year cards colored in a rich red. The packets bring good luck not only to the recipient, but to the giver as well.
I always look forward to the live broadcast of the Chinese New Year parade from San Francisco. It’s exciting to watch participants performing in costume. The music is upbeat and lively, and red is everywhere. I’m always engrossed at the end when the lion dancers perform and firecrackers are set off.
This year’s San Francisco Chinese New Year parade will take place from 6 to 8pm Feb. 11. It will be broadcast live on KTVU Channel 2. Check your listings for specific cable or satellite channels.
I have something to admit. It’s very American and it’s also kind of silly, but I like ordering Chinese takeout and eating while I watch the parade. I always enjoy the barbecued pork.
When you visit a Chinese restaurant, the barbecued pork dish is usually a section of pork tenderloin with a little bit of flavor. Typically it’s served sliced thin, and it can be paired with hot mustard. Barbecued pork is not served with any vegetables, but as part of the meal, you can always order a vegetable dish to accompany the meat.
Barbecued pork serves as an ingredient in many other dishes as well. The pork that you find in pork-fried rice is the barbecued pork. The little strips of pork you find in won ton soup are barbecued pork. In some cases, the strips of pork you find in egg rolls are also barbecued pork. Although I enjoy barbecued pork at a Chinese restaurant, I have yet to find one cooked over an open flame.
When I’m watching this year’s parade, I will try something different and grill my own Chinese barbecued pork. I found a great recipe and adapted the instructions a smidge. It is Western-style instead of Eastern-style. The marinade for the barbecued pork contains sugars in the form of honey, so you need to watch for excess darkening of the outside. If you direct-grilled the pork tenderloin the whole time, it will turn black. Direct-grill for a few minutes, and finish grilling over indirect heat.
Serve the grilled Chinese barbecued pork with a dollop of hot mustard, steamed rice and stir-fried vegetables.
Gong Xi Fa Cai – or Happy New Year!
Chinese Barbecued Pork
Adapted from Cooks.com
Serves 4
1 pound pork tenderloin
1 tsp. ginger
1/2 cup soy sauce
1/4 cup honey
1/2 tsp. garlic powder
2 Tbs. catsup
Step 1: Slice tenderloin into two strips.
Step 2: Cover with sauce and marinate three hours, turning frequently.
Step 3: Grill over direct heat for about 3 to 4 minutes on each side. Then, move over indirect heat until the internal temperature reaches 140 degrees. This should be somewhere around 20 minutes, but it will depend upon how hot your fire is.
Step 4: After letting the pork tenderloin rest for 15 minutes, slice thin and serve with hot Chinese mustard.
