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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise). | 2. Combine the marinade ingredients in a large mixing bowl and mix thoroughly. | 3. Dip each piece of pork into the marinade to coat well. | 4. Cover and refrigerate for 4 hours or overnight. | 5. Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking. | 6. During the last 10 minutes, baste with the marinade. | 7. Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven. | 8. Line a roasting pan with foil and add some water to prevent smoking. | 9. Put the pan on the lower rack. | 10. Place the pork on the upper rack, 3 inches from the heat source. | 11. Broil pork pieces 2 minutes on each side. | 12. Brush with marinade; reduce heat to 350°F and roast for 30 minutes. | 13. Divide leftover pork into 4-ounce packages and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	3		boneless	5116.608	0.0	189.2873	477.2326
salt	1 1/4	1/4		-	-	-	-
five spice powder	1	teaspoon		-	-	-	-
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sherry	2	tablespoons		-	-	-	-
honey	1	tablespoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic clove	3		minced	13.41	2.9754	0.5724	0.045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.