Best Ww 3 Points Chinese Barbecued Pork Recipes

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

WW 3 POINTS - CHINESE BARBECUED PORK

Steps:

• Prick the tenderloin all over the the tip of a knife.
• Combine the honey, hoisin sauce, sake, oyster sauce, soy sauce, and sesame oil in large ziplock bag.
• Add pork to bag.
• Refridgerate, turning the bag occasionally, for 6-24 hours.
• Preheat oven to 450*F.
• Spray rack of roasting pan and place in the pan.
• Place the tenderloin on the rack; discard the marinade.
• Roast until instant-read thermometer registers 160* in thickest part of tenderloin (approx. 25-27 min).
• Let stand 5 min before slicing.
• 3 Points for 1/4 of the tenderloin.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

BASIC ROASTED PORK TENDERLOIN (3 WW POINTS)

Steps:

• Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
• Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.
• Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
• Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes.
• Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. Yields about 3 ounces per serving.

WW OVEN-BARBECUED PORK ROAST - 5 POINTS

Steps:

• Preheat the oven to 325 degrees.
• Place the pork on a rack in a shallow roasting pan.
• Roast until the pork is browned and the center reaches 165 degrees on a meat thermometer, about 1 hour and 20 minutes.
• Meanwhile, in a medium saucepan, combine the apples, cranberries, barbecue sauce, sugar and 1/4 cup water; bring to a boil.
• Reduce the heat and simmer, uncovered , stirring as needed, until the cranberries pop and the sauce is slightly thickened, about 15 minutes.
• Place the pork on a serving platter and slice.
• Spoon the sauce over the pork slices.