Teri Mena: The Mailbox

05/07/2014 12:00 AM

05/05/2014 4:12 PM

Potato salad recipe and old-fashioned bologna

Sam’s Kosher Deli in Fair Oaks recently closed. They had the best potato salad. I would love to have their recipe.

Also, does anyone know where good, old-fashioned bologna can be purchased? The last commercial brand was from the old Made Rite company. Most deli bologna I have tried fall far short in the flavor department. Thank you.

– Margaret Rhode, Rancho Cordova

RECIPE

Char Siu (Chinese barbecue pork)

Prep time: 20 minutes

Cook time: 40 minutes

Marinate time: 24 to 48 hours

Serves 6

Bill Kenney of Rescue is a big fan of the Korean Plaza Market in Rancho Cordova. The one thing he can't find on their menu is char siu. He was hoping someone could help.

Today's Mailbox is featuring a recipe for char siu from Nina Poole of Kyburz. Next week, the Mailbox will feature a list of places from our readers where char siu can be found.

INGREDIENTS

2 pounds pork shoulder, cut with grain into 1 1/2-inch by 1 1/2-inch by 10-inch pieces

Marinade:

1/4 cup minced, peeled ginger

2 tablespoons minced, peeled garlic

1/4 cup soy sauce

1/3 cup granulated sugar

1/4 cup Chinese rice wine or 1/4 cup dry sherry

1 tablespoon ketchup

1 tablespoon hoisin sauce

1 teaspoon five-spice powder

Glaze:

1/4 cup honey

2 tablespoons soy sauce

1 teaspoon sesame oil

INSTRUCTIONS

First day preparation: Combine the marinade ingredients in a clean, plastic container just large enough to hold the pork snug or in a large Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze.

Add pork, turn well to coat, and refrigerate at least 24 hours and no longer than 48 hours.

Second day preparation: Preheat oven to 450 degrees. Spray broiler pan with non-stick cooking spray. Set a pan filled with 1 inch of water on the bottom rack.

Combine the glaze ingredients along with the reserved 1/4 cup of marinade in a small saucepan and bring to a boil. Remove from heat and set aside.

Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes. Brush with 1/3 of the glaze, roast 10 minutes more, then lower the heat to 350 degrees. Brush with half of remaining glaze and roast 10 minutes more. Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack.

Per serving: 465 cal.; 26 g pro.; 16 g carb.; 31 g fat (11 sat., 14 monounsat., 4 polyunsat., 2 other); 107 mg chol.; 243 mg sod.; 0 g fiber; 61 percent calories from fat.

 

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