Chinese · Dinner
Cantonese Barbecue Pork (High-Protein)
Roasted char siu-style pork tenderloin glazed with hoisin, honey, and five-spice, served with a hard-boiled egg and edamame for protein. Sliced and lacquered under high heat until sticky and caramelised at the edges, accompanied by steamed jasmine rice and blistered bok choy.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
585Calories
54.3gProtein
16.9gFat
57.8gCarbs
21.3gSugar
6.4gFiber
1450mgSodium
355mgChol
4.1gSat Fat
1180mgPotassium
180mgCalcium
4.6mgIron
1.4mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Pat the pork dry and coat evenly with a marinade of hoisin, soy, honey, five-spice, minced garlic, and shaoxing wine in a shallow dish.
2
Chill
Cover and refrigerate the pork 30 minutes for the glaze to penetrate the surface.
3
Roast
Transfer the pork to a foil-lined tray and roast at 425°F for 18–20 minutes, turning once, until the internal temperature reaches 145°F and the surface is deeply caramelised.
4
Glaze
Brush the reserved marinade over the pork and broil on high for 2–3 minutes until the edges char and blister; watch closely.
5
Plate
Slice the pork on the diagonal and arrange over jasmine rice with steamed bok choy, halved hard-boiled egg, edamame, and thinly sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 4 tbsp60g hoisin sauce
- 2 tbsp30ml soy sauce
- 2 tbsp42g honey
- 2 tsp2 tsp chinese five-spice
- 4 cloves4 cloves garlic
- 2 tsp10ml shaoxing wine
- 22 large eggs, hard-boiled
- 1/2 cup76g edamame, cooked
- 1 1/3 cup200g jasmine rice, cooked
- 7 oz200g bok choy
- 2 tsp10ml sesame oil
- 22 scallion
