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.

Shirley Fong-Torres
Recipe by Cooking Light September 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

193 calories; calories from fat 41%; fat 8.9g; saturated fat 3g; mono fat 4g; poly fat 1.1g; protein 21.2g; carbohydrates 5.8g; fiber 0.2g; cholesterol 73mg; iron 1.5mg; sodium 249mg; calcium 28mg.