Refined Sugar Free. Gluten-Free. Low Fat.

Zoe and I have an incredibly unique relationship with our parents.  Growing up in a culture where expressing emotions was not a norm and rationality always trumps emotions, I’ve always had a hard time finding the balance I needed. We’ve always been so involved in each other’s lives when it comes to decisions like which school to go to? what to study? family decisions? but when it comes down to my deepest feelings and emotions struggles we were all so far removed. Zoe and I often relied on each other for support and comfort.

Over the years as we both wrestled through different personal challenges, I’ve seen my parents struggle to learn how to deal with these problems. The need to adapt and change has helped us all realize that ultimately the individual matters more than any problem and any circumstance. This past week, after a rather having a rather trivial argument with Zoe I felt a strange need to pick up the phone to call my parents. They were living — miles away and it was close to midnight.

It was probably the best decision I made that day. With more grace and compassion than I could remember, my parents listened, joked and even gave advice. I loved hearing their childhood stories and their laughter. It was then I became so grateful for the health challenges I had faced. I never believed that this would ever come as a blessing in my life, but it has opened so many doors. The fact I could freely share my thoughts with the two people in my life that knew me the best was incredible. I regret not calling more often. I regret taking 24 years and leaving home to go to college before I established this kind of relationship with them, but I’m grateful everyday that I do have an amazing family.

Talking to my family reminds me of home again. So today, we’re sharing a classic from our childhood – Char Siu. If any of you ever have been to Hong Kong this is one of the MUST HAVE dishes to eat. Its like the pasta for Italians.  Char Siu is a classic for all Hong Kongers – served at Michelin Star restaurants to  hole-in-the-wall places. It is usually served with rice, vegetables and sauce. (Here we served it with eggs and Gai Lan just for a protein-packed meal) It is our definition of “comfort food”.

This is an incredibly easy, healthy version of Hong Kong Style BBQ Pork that can be made at home. I usually don’t like eating Char Siu, but I have to say this version has definitely got me hooked. We have been eating this for 3 weeks in a row and we still cannot get enough of it. We’ve tested this on dozen of people and after all their approvals, this recipe is ready to be shared! Pork tenderloin is definitely my pick for meats, because it is much leaner. But pork shoulder butt is more traditional and has more fat in it. We have tried both and everyone loves both!

(Note: we decided not to put any red food coloring. It does not have any impact on flavor its just for appearance sake)

You can leave in marinating for longer than 24 hours up to 48 hours, and bake it whenever you need to! BEST OF ALL this is a great source of protein to meal prep too. Make a huge batch and you are good to go for the rest of the week.

Char Siu

 

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From ChinaSichuanFood

Author: Unconventional Cooks

Serves: 6

Ingredients

• 600g Pork Shoulder Butt/Pork Tenderloin, fat trimmed
• Marinade:
• 2 tbsp Hoisin Sauce (GF if needed)*
• 1 tbsp Kikkoman Soy Sauce (GF if needed)*
• 1 tbsp Oyster Sauce (GF if needed)*
• 1 tbsp Honey (or Splenda)
• ¼ tsp five spice powder
• 2 garlic cloves
• 1 thumb ginger, sliced
• Glaze:
• 1 tbsp honey
• ½ tbsp warm water
• ½ tbsp Char Siu Marinade (from above)

Instructions

1. Mix all the ingredients for the marinade together.
2. Cut slits in the pork and massage in the marinade. Leave it overnight or around 12 hours.
3. Preheat oven to 350F.
4. Place pork on a lined baking tray.
5. Mix together the glaze. Pour over ⅓ of the glaze. Bake for 10 minutes.
6. Flip the meat, and spread over another ⅓ of the glaze. Bake for another 10-15 minutes.
7. Turn the oven to broil. Spread the remaining glaze on top of the meat and broil for 1-2 minutes until slightly charred.
8. Let the meat rest for 5 minutes. Slice and serve.
9. Optional: reduce the leftover marinade sauce over medium heat to spoon over when serving.

Notes

*I found GF versions of these sauces in the larger Asian grocery Stores OR you can find them on amazon
Nutrition Facts (based on using splenda and pork tenderloin)

Nutrition Information

Calories: 236 Fat: 6.9 Carbohydrates: 7 Sugar: 5.5 Sodium: 545 Protein: 34.7

3.5.3251

LOVE,

Zoe & Mia