For the char sui marinade:
11/2 cups brandy, rum, or bourbon
1/2 cup Grand Marnier
1 cup local honey
1 cup hoisin sauce
1 cup soy sauce
1/2 cup sesame oil
1/2 cup hot sauce, preferably Cholula
1/4 cup pickled ginger
1/4 cup granulated garlic
1/4 cup five spice powder
1/2 cup granulated onion
1/4 cup fresh beet juice or 2 Tbs. red food coloring
1 Tbs. Liquid Smoke
2 (12 oz.) pork tenderloins
For the lemon ginger glaze:
1 qt. lemonade made from concentrate
1/2 cup frozen lemonade concentrate, thawed
2 cups white wine
1 cup white vinegar
2 large pinches pickled ginger
6 cloves garlic
For the scallion & rice-flour pancakes:
5 Tbs. sesame oil
4 oz. Mepkin Abbey Oyster Mushrooms, wiped clean and julienned
1 cup rice-flour
2 Tbs. all-purpose flour
1 large egg, lightly beaten
1 cup coconut milk
1/2 tsp. kosher salt
1 cup scallions, cut on the bias in 1/3-inch lengths
1/3 cup finely diced carrot
1 red jalapeño, finely diced (optional)
4 Tbs. canola oil, divided
For the pork:
1 Tbs. canola oil
For the char sui marinade:
Combine all of the ingredients except the pork tenderloins and mix well. Divide the marinade between two large Ziplock bags. Add a pork tenderloin to each and refrigerate for at least six hours and no longer than eight hours. Turn several times while marinating.
For the lemon ginger glaze:
Combine all of the ingredients in a saucepan. Cook over medium heat until the mixture is the thickness of a light glaze, 20 to 30 minutes. Strain and keep warm over the lowest heat.
For the scallion & rice-flour pancakes:
Heat the sesame oil in a large skillet. Add the mushrooms and cook, stirring frequently, for three to four minutes, or until soft. Drain on paper towels.
Combine the flours, egg, coconut milk, and salt in a large bowl. Stir to make a smooth batter. Cover and allow the batter to rest at room temperature for 20 minutes. Then stir the vegetables into the batter and mix well.
Cook the pancakes in two batches using a 12-inch cast-iron skillet. Heat two tablespoons of the canola oil in the skillet over medium heat. Ladle the pancakes with about 1/4-cup of batter each. You should be able to get three or- four pancakes in a 12-inch skillet. They will spread a little, so don’t overcrowd the skillet. Cook the pancakes three to four minutes, or until golden brown. Flip them and cook for another three to four minutes, or until golden brown. Remove and drain on paper towels. Repeat using the remaining two tablespoons of oil.
For the pork:
Preheat an oven to 400°F. While the pancake batter is resting, lightly wipe the marinade off of the pork tenderloins with your hands. Heat a large cast-iron skillet over medium-high heat. Put the oil in the skillet and heat it. Add the tenderloins and sear them until almost blackened, turning them to sear all sides. Remove them from the skillet and place on a rimmed baking sheet. Put them in the oven and roast for 20 to 25 minutes, or until a digital thermometer registers 140°F. Remove from the oven and allow them to rest for five minutes before slicing into 1/3-inch thick slices.
To serve:
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.
