Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use low-sodium gluten-free tamari sauce in this dish. Wok Mei makes gluten-free hoisin sauce.
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere." -Calvin Trillin
The refrigerator light goes on...
This barbecue sauce is nothing short of amazing. There are lots of variations but most all begin with the hoisin and five spice powder. Many use brown sugar but I think that makes the sauce far too sweet. The sesame oil really balances this out, bringing a bit more exotic umami flavor to the dish. You can marinate the pork (or other meat) in the sauce prior to cooking, but I don't see that it imparts that much more flavor.
Chinese Barbecue Pork (Char Siu Pork)
Servings: 4 | Serving size: 4 ounces pork with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and makes great leftovers.
Serve with Brown Rice or Jasmine Rice | Jasmine Rice - Low Sodium Version.
And Bok Choy Slaw or Ginger Snow Peas.
| 2 tsp. | honey |
| 2 Tbsp. | hoisin sauce (Wok Mei makes gluten-free hoisin sauce.) |
| 1 tsp. | five spice powder |
| 1 tsp. | reduced sodium soy sauce or gluten-free tamari sauce |
| 1 Tbsp. | sesame oil (divided) |
| 16 ounces | pork tenderloin |
| 1/4 cup | water |
Place the honey, hoisin sauce, five spice powder, soy sauce, and 2 teaspoons of the sesame oil in a small bowl and whisk until smooth.
Place a large skillet in the oven and preheat to 375°F.
When the pan is hot, add 1 teaspoon of sesame oil and swirl to coat.
Add the pork tenderloin, coat with 1/3 of the sauce, and cook on one side for about 5 minutes.
Turn the pork over and coat with 1/3 of the sauce and cook for another 3 minutes.
Turn and add the remaining sauce. Cook for another 3 to 5 minutes.
Remove the pork to a cutting board to rest.
Add the water to the pan and whisk until the pan is deglazed and the sauce thickens.
Slice the pork and top with the sauce from the pan.
Serve.
Nutrition Facts
Serving size: 4 ounces pork with sauce
Servings: 4
Amount Per Serving
| Calories 197 | Calories from Fat 63 |
| % Daily Value |
| Total Fat 7g | |
| Saturated Fat 2g | 8% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 54mg | 18% |
| Sodium 340mg | 15% |
| Total Carbohydrates 9g | 7% |
| Dietary Fiber <1g | 1% |
| Sugars 7g | |
| Protein 24g |
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 5% |
| Vitamin K 1mcg | Potassium 232mg |
| Magnesium 22mg | |