Chinese BBQ Pork

Chinese BBQ Pork

adapted from Sara's Weeknight Meals

This tastes like the pork I could get at Asian restaurants when I lived in Massachusetts but without all the red food coloring. Since moving to Central Pennsylvania, I can not find it at anywhere.

According to Marion's Kitchen, "[t]he difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour."

If the pork is getting too charred while broiling, cover it with a piece of foil.

Makes 4 servings                                                              6 WW points / serving

1 lb. boneless pork butt, well trimmed, cut in half lengthwise

1 Tbsp. sugar substitute

1 Tbsp. light soy sauce

1 Tbsp. dark soy sauce

1 Tbsp. hoisin sauce

1 Tbsp dry sherry

1 Tbsp. black bean sauce

1 tsp. sesame oil

1/8 tsp white ground pepper

1 tsp. honey

Cooking spray

Combine all of the ingredients except the pork into a storage container that will accommodate the pork.

Add the pork turning to coat; Cover and refrigerate over night.

Preheat the broiler.

Line a roasting pan with foil for easier clean up.

Place a rack coated with cooking spray on top of of the prepared pan; add about 1/4 inch of water to the pan.

Remove the roast from the marinade; microwave the remaining marinade for about a minute to kill off any microbes that me be contained within.

Place the pork on the prepared rack; place in over; The pork should be about 4 inches from heat element.

Broil until the pork is beginning to char, about 8 minutes; turn the pork.

Brush with reserved heated marinade; Continuing cooking about another 8 minutes until an instant read thermometer registers 155F.

Remove the pork to a cutting board; Cover and let rest 10 minutes.

Cut the pork thinly, about 1/4 inch think, prior to serving.

Enjoy!