Barbecued Pork - Chinese Style Recipe - Cooking Index
Barbecued Pork - Chinese Style Recipe - Cooking Index
| 3 x | Red food coloring- (optional) | |
| 3 tablespoons | Honey | |
| 2 tablespoons | Commercial hoisin sauce | |
| 2 | Pork tenderloins - (3/4-pound) | |
| 2 tablespoons | Reduced-calorie catsup | |
| 1/4 cup | Reduced-calorie catsup | |
| 1 tablespoon | Low-sodium soy sauce | |
| 2 tablespoons | Sesame seeds | |
| 1/8 teaspoon | Chinese five-spice powder |
Combine first 6 ingredients; stir well, and set aside.
Trim fat from pork, and place in a large shallow dish.
Pour honey mixture over pork. Cover and marinate in refrigerator 8 hours, turning pork occasionally.
Remove pork from marinade, reserving marinade. Place pork on a microwave-safe roasting rack. Cover with wax paper, and microwave at MEDIUM HIGH (70% power) 7 minutes.
Brush pork with reserved marinade; rotate rack a quarter-turn.
Cover and microwave at MEDIUM HIGH 6 to 8 minutes or until meat thermometer registers 160F; set aside.
Place remaining marinade in a glass measure; microwave at HIGH until mixture boils. Brush over pork; cut into 1/4-inch slices.
Serve warm with catsup and sesame seeds.
Yield: 12 appetizer servings
Source:
"Cooking Light" magazine - January/February, 1993
Average rating:
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