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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 41%
  • Fat: 8.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.2g
  • Carbohydrate: 5.8g
  • Fiber: 0.2g
  • Cholesterol: 73mg
  • Iron: 1.5mg
  • Sodium: 249mg
  • Calcium: 28mg

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

  1. 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.
  2. Preheat oven to 350°.
  3. 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).
  4. Preheat broiler. Broil pork 5 minutes or until browned.
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