Travelers’ Choice Recipe – Circa 1886 Restaurant’s Pork Char Sui with Scallion Pancakes

Travelers’ Choice Restaurants represent the most delectable fine-dining venues across the globe, according to millions of traveler reviews and opinions on TripAdvisor. To celebrate the awards and inspire your next culinary adventure, we’re sharing recipes from some of this year’s winners to give you an at-home sampling before you book your reservation.

Travelers’ Choice Restaurant Winner: Circa 1886 Restaurant – Charleston, South Carolina United States

“We had the chef’s sampler dinner. We had generous samples of every entree on the menu. Everything was delicious and we all were full and satisfied. My husband said it was the best birthday he’s ever had.”

Reviewed by TripAdvisor Traveler mkblind from Houston, Texas

Pork Char Sui with Scallion Pancakes & Lemon Ginger Glaze

2015-10-13 08:19:46

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For the Char Sui Marinade

1. 1 ½ cups (355 ml) brandy, rum, or bourbon
2. ½ (118 ml) cup Grand Marnier
3. 1 cup (237 g) local honey
4. 1 cup (237 g) hoisin sauce
5. 1 cup (237 ml) soy sauce
6. ½ cup (237 ml) sesame oil
7. ½ cup (118 ml) hot sauce, preferably Cholula
8. ½ cup (118 g) pickled ginger
9. ¼ cup (59 g) granulated garlic
10. ¼ cup (59 g) five spice powder
11. ¼ cup (59 g) granulated onion
12. ¼ cup (59 ml) fresh beet juice or 2 tbsp (30 ml) red food coloring
13. 1 tbsp (15 ml) Liquid Smoke
14. 2 (12 oz. (340 g)) pork tenderloins

For the Lemon Ginger Glaze

1. 1 qt (1 l) lemonade made from concentrate
2. ½ cup (118 g) frozen lemonade concentrate, thawed
3. 2 cups (473 ml) white wine 1 cup (237 ml) white vinegar
4. 2 large pinches (roughly ¼ tsp (1 ¼ g) pickled ginger
5. 6 cloves garlic

For the Scallion & Rice-Flour Pancakes

1. 5 tbsp (75 ml) sesame oil
2. 4 oz (113 g) Mepkin Abbey Oyster Mushrooms, wiped clean and julienned
3. 1 cup (237 g) rice-flour
4. 2 tbsp (30 g) all-purpose flour
5. 1 large egg, lightly beaten
6. 1 cup (237 ml) coconut milk
7. ½ tsp (2 ½ g) kosher salt
8. 1 cup (237 g) scallions, cut on the bias in ⅓ in (4/5 cm) lengths
9. ⅓ (79 g) cup finely diced carrot
10. 1 red jalapeño, finely diced (optional)
11. 4 tbsp (60 ml) canola oil, divided

For the Pork

1. 1 tbsp (15 ml) canola oil

For the Char Sui Marinade

1. Combine all of the ingredients except the pork tenderloins and mix well.
2. Divide the marinade between two large Ziploc bags.
3. Add a pork tenderloin to each bag and refrigerate for at least six hours and no longer than eight hours.
4. Turn several times while marinating.

For the Lemon Ginger Glaze

1. Combine all of the ingredients in a saucepan.
2. Cook over medium heat until the mixture is the thickness of a light glaze, 20 to 30 minutes.
3. Strain and keep warm over the lowest heat.

For the Scallion & Rice-Flour Pancakes

1. Heat the sesame oil in a large skillet.
2. Add the mushrooms and cook, stirring frequently, for three to four minutes, or until soft. Drain on paper towels.
3. Combine the flours, egg, coconut milk, and salt in a large bowl.
4. Stir to make a smooth batter.
5. Cover and allow the batter to rest at room temperature for 20 minutes.
6. Then stir the vegetables into the batter
and mix well.
7. Cook the pancakes in two batches using a 12 in (30 ½ cm) cast-iron skillet.
8. Heat 2 tbsp (30 ml) of the canola oil in the skillet over medium heat.
9. Ladle the pancakes with about ¼ cup (59 g) of batter each. You should be able to get three or four pancakes in a 12 in (30 cm) skillet. They will spread a little, so don’t overcrowd the skillet.
10. Cook the pancakes three to four minutes, or until golden brown.
11. Flip them and cook for another three to four minutes, or until golden brown.
12. Remove and drain on paper towels.
13. Repeat using the remaining 2 tbsp (30 ml) of oil.

For the Pork

1. Preheat an oven to 400°F (200°C).
2. While the pancake batter is resting, lightly wipe the marinade off of the pork tenderloins with your hands.
3. Heat a large cast-iron skillet over medium-high heat.
4. Put the oil in the skillet and heat it.
5. Add the tenderloins and sear them until almost blackened, turning them to sear all sides.
6. Remove them from the skillet and place on a rimmed baking sheet.
7. Put them in the oven and roast for 20 to 25 minutes, or until a digital thermometer registers 140°F (60°C).
8. Remove from the oven and allow them to rest for five minutes before slicing into ⅓ in (4/5 cm) thick slices.

Notes

1. PLATING: Line up a few pancakes on each plate and top them with a few slices of
the pork loin. Drizzle lemon ginger glaze over the top and serve.

Adapted from Circa 1886 Restaurant

Adapted from Circa 1886 Restaurant

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