Char Siu Pork Roast

Becky Luigart-Stayner
In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow-cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield:

8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 38 %
Fat 9.5 g
Satfat 3.1 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 21.6 g
Carbohydrate 12.7 g
Fiber 0.4 g
Cholesterol 73 mg
Iron 1.7 mg
Sodium 561 mg
Calcium 30 mg

Ingredients

1/4 cup lower-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 (2-pound) boneless pork shoulder (Boston butt), trimmed
1/2 cup fat-free, lower-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Holly Rudin-Braschi,

Grill Power

March 2006