Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Soy Glazed Chicken Rolls

Soy Glazed Chicken Skewers

adapted from Bon Appetit July 2005

Soy Glazed Chicken Rolls with Parslied Rice and Romanesco Cauliflower

Makes 8 rolls                        1 WW Blue point / 4 rolls

18 oz. boneless skinless chicken breast or ground chicken
2 large scallions, chopped

2 tsp minced peeled fresh ginger
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground szechuan pepper
1 tsp plus 2 tablespoons soy sauce 

1/2 egg, beaten (only if grinding your own chicken)
2 tablespoons mirin

1. Preheat oven to 450F
2. If using whole chicken breasts, coarsely grind the meat. Mix in the  scallions, ginger, salt, black & szechuan peppers and 1 teaspoon soy sauce in large bowl.  Put through the grinder again with a finer grind and add egg. Cover and refrigerate at least 30 minutes. 
3. If using ground chicken add the scallions, ginger, salt, black & szechuan peppers and 1 teaspoon soy sauce in large bowl. (NO EGG) Cover and refrigerate for at least 30 minutes.  
4. Line a roasting pan with foil and coat with cooking spray.
5. Shape 1/4 cup of mixture into a 3-4 inch log and place in pan. Repeat with remaining chicken mixture. You should have 8 rolls.
6. Combine the remaining 2 Tbsp of soy sauce and the mirin. Whisk to combine. Divide in half. Set one half aside.
7. Brush the rolls with the soy mirin mixture.
8. Place the pan in the oven and cook about 8 minutes. Flip and cook another 7 minutes. 
9. Brush with soy mirin mixture and cook until chicken is cooked through, about 1 minute per side. 
10. Brush with the reserved soy mirin mixture; transfer to plates. 

Enjoy!