Cantonese-Style Grilled Pork

Photo: Darren Soh; Styling: Cindy Barr
Hoisin sauce gives this dish its salty-sweet aromatic flavor. Serve these succulent slices of pork with steamed Chinese buns, or sandwich them in a hot dog bun.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 221
Fat 8.9 g
Satfat 2.9 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 23.4 g
Carbohydrate 9.4 g
Fiber 0.1 g
Cholesterol 67 mg
Iron 0.9 mg
Sodium 560 mg
Calcium 20 mg

Ingredients

1 pound boneless pork shoulder, trimmed
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 tablespoon Shaoxing (Chinese cooking wine) or dry sherry
2 teaspoons mirin (sweet rice wine)
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
Cooking spray

Preparation

1. Cover and freeze pork for 45 minutes. Cut pork across the grain into 1/8-inch-thick slices. Sprinkle pork evenly with salt.

2. Combine sugar and next 6 ingredients (through garlic) in a large zip-top plastic bag; knead to blend. Add pork to bag; seal. Marinate in refrigerator for 3 hours, turning bag occasionally.

3. Preheat grill to medium-high heat.

4. Remove pork from bag, and discard marinade. Place pork on a grill rack coated with cooking spray. Grill for 1 minute on each side or until desired degree of doneness.

Note:

Violet Oon,

July 2010