Chinese-Style Roast Pork (Char Sil)

Cooking Light, 2005

Makes 8 servings

    1/2 cup hoisin sauce                                           
    1/2 cup ketchup                                                
    1/4 cup pack brown sugar                                       
    1/4 cup sherry                                                 
    1/4 cup soy sauce                                              
    2 tablespoons honey                                            
    2 teaspoons mince green onions                                 
    1 teaspoon dark sesame oil                                     
    4 cloves garlic mince                                          
    2 pounds Boston boneless pork butt trim, 2-in cubes            

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.

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.

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 PER SERVING (3 OZ)
CALORIES 193(41% from fat); FAT 8.9g (sat 3g,mono 4g,poly 1.1g); PROTEIN 21.2g; CHOLESTEROL 73mg; CALCIUM 28mg; SODIUM 249mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 5.8g