Wednesday, September 28, 2016

Chinese-Style Roast Pork (Char Sil)

We have no Chinese Restaurants by us. So we have to come up with our own. I have made this. It is easy and good!  Use the extra Char Sil for Rainbow Fried Rice.

Chinese-Style Roast Pork (Char Sil)

Photo by ALB

1/2 cup hoisin sauce
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced green onions
1 teaspoon dark sesame oil
4 garlic cloves, minced
2 pounds boneless Boston butt pork roast, trimmed and cut into (2-inch) cubes

Combine first 9 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 350°.

Place pork on the rack of a broiler pan lined with foil. Bake at 350° for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a thermometer registers 160° (slightly pink). Preheat broiler. Broil pork 5 minutes or until browned.

Yield: 8 servings (serving size: 3 ounces)

Nutritional Information 
CALORIES 193 (41% from fat); FAT 8.9g (sat 3g,mono 4g,poly 1.1g); PROTEIN 21.2g; CHOLESTEROL 73mg; CALCIUM 28mg; SODIUM 249mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 5.8g

Cooking Light, SEPTEMBER 2005

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