Char Siu Pork Tenderloin is a popular dish in Cantonese cuisine. We decided to take the traditional elements of char siu pork and add a new level of color and artistry. While this may seem like a complicated task, the entire plating can be done in five simple steps. Watch as we take you through the plating step-by-step.
Tools and Ingredients:
- Cutting Board
- Knife
- Tongs
- Fork
- Spoon
- Plate
Garnish Kit (keep cold):
- Fresh Herbs
- Cilantro Oil
- Char Siu Sauce
Char Siu Pork Tenderloin Entree
- Pork Tenderloin
- Grilled Pineapple
- Cilantro Rice
- Baby Bok Choy
Reheating:
- Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven, since ovens can vary.
5 Plating Steps:
- Lay down a base of cilantro rice.
- Arrange baby bok choy on one side of rice base.
- Arrange grilled pineapple on rice next to bok choy and allow rice to spill onto plate to create base for pork.
- Slice and shingle pork on base of rice and sides.
- Drizzle char siu sauce in zigzag pattern on plate around pork. Use cilantro oil to create random dots and splashes around char siu sauce.
To access a PDF of the Char Siu Pork Tenderloin plating guide, follow this link. View more plating guide videos on YouTube.
Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.
