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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 208.3
  • Total Fat: 5.5 g
  • Cholesterol: 71.6 mg
  • Sodium: 411.7 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 25.7 g

View full nutritional breakdown of Chinese "Barbecued" Pork (Char shu) calories by ingredient
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Chinese "Barbecued" Pork (Char shu)

Submitted by: PAULINE89


Number of Servings: 10

Ingredients

    * 2 cloves garlic
    * 1 inch fresh ginger
    * 2 green onions
    * 2 pounds pork tenderloins
    * 1/4 cup soy sauce
    * 3 tablespoons dry sherry
    * 3 tablespoons brown sugar
    * 1/2 teaspoon Chinese Five-Spice
    * 4 tablespoons honey, divided

Directions

1. Peel and finely chop the garlic.
2. Finely chop the ginger (you can leave the peel on).
3. Trim and coarsely chop the green onions.
4. Cut the tenderloins to make approximately four 6-inch lengths.
5. In a plastic resealable bag or shallow dish, mix the garlic, ginger, green onions, soy sauce, sherry, brown sugar, Chinese Five-Spice, 1 tablespoon of the honey, and pork.
6. Seal the bag or cover the pan and marinate, refrigerated, 2 hours or overnight. Turn the bag over or mix the pieces up several times while marinating.
7. When ready to cook, heat oven to 450 degrees F.
8. Line a shallow pan with foil for easy clean up, then place a rack on top. Add enough water to the pan to come 1/4-inch up the sides, but not enough to cover the rack.
9. Mix 3 tablespoons honey with 1 tablespoon of the marinade.
10. Place the pork pieces on the rack. Baste with the honey mixture.
11. Bake 30 minutes, basting every 10 minutes. Pork is done when it reaches 150 degrees F. inside and the interior is just slightly pink. Let cool at least 15 minutes before serving.
12. To serve, slice thinly and serve at room temperature, or mix into other dishes as a seasoning.

Vary It!
Adults may enjoy this as an appetizer accompanied by hot Chinese mustard (available in most supermarkets) and soy sauce; children may wish to eat it with plum sauce (available in the Asian aisle of most markets) or simply eat it plain. As a main course, slice pork thinly and serve only a few pieces per person.
Cooking Tip
Tenderloins can be pricey, but if they're used sparingly, they can stretch into several meals. Or, try a pork loin, which is also very lean and less expensive than tenderloin. Cut into 6-inch pieces about 2 to 3 inches in diameter and cook as above.

Number of Servings: 10

Recipe submitted by SparkPeople user PAULINEFORSTER.






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