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Cantonese-Style Grilled Pork

Photo: Darren Soh; Styling: Cindy Barr
Yield 4 servings (serving size: 3 ounces)
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.

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

Nutrition 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

How to Make It

  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.