Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Violet Oon
Recipe by Cooking Light July 2010

Gallery

Credit: Darren Soh; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Preheat grill to medium-high heat.

  • 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.

Nutrition Facts

221 calories; fat 8.9g; saturated fat 2.9g; mono fat 3.3g; poly fat 0.6g; protein 23.4g; carbohydrates 9.4g; fiber 0.1g; cholesterol 67mg; iron 0.9mg; sodium 560mg; calcium 20mg.
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