I was reading Mai Leung's New Classic Chinese Cookbook during lunch today. And I had a thought about oil poaching using sesame oil. Oil poaching temps are low enough that the flavor of sesame oil should hold up.
Generally, you use fish because it will come out of oil poaching having changed color and being plate ready. But most fish wouldn't stand up to the flavor of sesame oil. Googling a bit so I don't reinvent the wheel, Ming Tsai does some tuna in a mix of mostly olive oil and some sesame. He does it in the oven at 200 for 90 minutes. My induction cooker has a 180 degree temp setting so that should simplify things and be faster than the oven technique.
So I thought some more and decided that a piece of pork or beef tenderloin should reach proper doneness in this technique and has enough flavor to balance against the sesame oil. It can be finessed to shapes that won't require exorbitant amounts of oil. But they'll need some help with surface color probably. Searing seems a poor choice as you'll cook the meat to medium rare just getting it seared on all sides.
I chose pork tenderloin for this experiment and I've decided to paint the exterior with a 50/50 mix of dark soy and rice wine and let it air dry on the surface. I've debated a drop of red food coloring to impart some of that Char Shiu look. that should give it a more appetizing appearance. Honey is something to consider as well, but I'm not sure about the sugar behavior in this technique yet. Something to make a note of for the future.
Some aromatics seem appropriate to the oil too: ginger, garlic, star anise and maybe a cinnamon stick. The anise and cinammon might get strong so maybe I'll remove them partway through. Have to play that one by smell and some tasting of the oil during cooking.
So after hitting 140 internally the oil, I plan to let it rest, slice it thinly, shingle it and then hit it with a hot sesame oil/green onion/soy mix just before serving.
The plan is to make this for tomorrow's meal. I'll follow up with pics and results. Sides, the store had some baby pattypan and zucchini so I'll stir fry those while the pork rests. And rice of course.
Any suggestions? I'd love some input on timing estimates for this. I'd like to leave the pork whole, just folding and tieing the thin end. Coil it in a small pan, or maybe trim into 4-6 inch lengths to fit compactly in a pan and minimize the oil used.