Sticky Chinese Bbq Pork Slimming Weight Watchers Friendly Recipes

STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)

Sticky Chinese BBQ Pork Belly Ribs (Char Siu) image

Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze!

Provided by Karina

Categories Dinner

Time 55m

Number Of Ingredients 18

Ingredients

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons Chinese Shaoxing wine ((rice vinegar or a dry sherry can be used instead))
2 tablespoon honey
2 tablespoons brown sugar
1 tablespoon minced garlic
3/4 teaspoon red food colouring ((optional for that beautiful red colour))
1 ⁄2 teaspoon Chinese five spice powder
6 pork belly/spare ribs
1 shallot (, to garnish)
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon Chinese wine ((Shaoxing -- or dry sherry))
1 tablespoon honey
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon Chinese five spice powder
1/4 teaspoon red food colouring

Steps:

Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
Remove from oven and allow to cool.
If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

BARBECUED STICKY CHINESE PORK CHOPS

Barbecued sticky Chinese pork chops image

Give chops an oriental kick with this easy, sticky marinade

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 45m

Yield Easily halved or doubled

Number Of Ingredients 16

Ingredients

4 pork chops
1 tsp five-spice powder
½ tsp ground cinnamon
1 tbsp hoisin sauce
2 tbsp each soy sauce , brown sugar, honey
1 tsp dry sherry , or Shaohsing rice wine
thumb-sized piece ginger , grated
1 garlic clove , crushed
2 tsp fish sauce
juice 2 limes
2 tsp soft brown sugar
1 shallot , thinly sliced
1 red chilli , thinly sliced
1 cucumber , halved lengthways, then sliced
small bunch mint , roughly chopped
50g roasted peanuts , chopped

Steps:

Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.55 milligram of sodium

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