CHINESE PORK BARBECUE RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
1/2 cup (120ml) Honey
3 tablespoons (45ml) Hoisin sauce
1 teaspoon (5ml) Light soy sauce
1 teaspoon (1g) Five spice powder
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
2 tablespoons (30ml) Sesame oil
1/2 kilo (500g) Pork tenderloin, slab
5 tablespoons (75ml) Water
Reduced sodium by 33%
Original sodium content: 3 Tablespoons (45 ml) Soy sauce
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 234.7 |
| Carbohydrates (g) | 12.8 |
| Proteins (g) | 10.6 |
| Fat (g) | 15.7 |
| Dietary Fiber (g) | 0.1 |
| Calcium (mg) | 14.3 |
| Iron (mg) | 1.4 |
| Sodium (mg) | 375.3 |
Good to Know Nutrition Facts!
Pork Tenderloin is a good source of Protein with less fat than other pork cuts.
Preparation time: 20 minutes
Cooking time: 40 minutes
Procedure
- MIX. In a bowl, mix honey, hoisin sauce, light soy sauce, five spice powder, and AJI-NO-MOTO®. Mix well.
- MARINATE. On a plate, place Pork Tenderloin slab. Spoon 1/2 sauce mixture to the pork slab until all sides are coated. Marinate for at least 2 hours.
- ROAST. In a roasting pan, place pork slab. Roast for 35 minutes in a pre-heated oven at 190 degrees Celcius.
- SIMMER. In a pan, add 1/2 sauce mixture and water. Simmer until sauce thickens.
- SERVE. Transfer on a platter, slice pork meat and spoon thickened sauce.
Makes 8 servings
Serving size: 1/4 cup (60 g) Pork, 2 Tablespoons (10 ml) Sauce
Cooking Tips
Brush pork with the excess marinade every 10 minutes to keep the pork moist.
Product Used
