Chinese-Style Roast Pork (Char Sil)

In San Francisco's Chinatown, char sil is often displayed hanging in a market window or layered in pans in Chinese delicatessens or restaurants. This versatile pork works well in stir-fries, lo meins, or dumplings. Wrap leftovers tightly in foil or heavy-duty plastic wrap, and place in a plastic bag. Freeze for up to three months. Serve with snow peas.

Yield:

8 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 193
Caloriesfromfat 41 %
Fat 8.9 g
Satfat 3 g
Monofat 4 g
Polyfat 1.1 g
Protein 21.2 g
Carbohydrate 5.8 g
Fiber 0.2 g
Cholesterol 73 mg
Iron 1.5 mg
Sodium 249 mg
Calcium 28 mg

Ingredients

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

Preparation

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.

Note:

Shirley Fong-Torres,

September 2005