Total Prep Time: 4-24 hours
Total Cook Time: 10 minutes
Servings: 2-3 servings
Level of Difficulty: 2
(Levels 1-5, with 5 being the most difficult)
Recipe by Brandyn Baker @blackdog_bbq
Ingredients:
- 1 C hoisin sauce
- ¼ C ketchup
- ¼ C hot honey
- 2 Ginger paste
- ½ tsp pepper sate sauce
- 2 T Chinese cooking wine
- 3-4 cloves garlic, minced
- 1 tsp Chinese five spice
- 1 – 1 ½ lbs. pork loin
- Sesame seeds & greens to garnish (if desired)
Prep Stage – Marinade & Meat Trimming:
- Scour the fat-side of the pork loin in a crosshatch pattern (this is completely optional, but I like to have the ability to crisp this up as much as possible during the cooking process). Next, cube the pork loin. Ideally, you’re looking to make these symmetrical 1x1 or 1 ½ x 1 ½ inch cubes. Place these in a bowl.
- Next, combine the hoisin sauce and next 7 ingredients in a bowl and mix until well combined. Pour this marinade over the pork, reserving 1 C to use as dip later. Refrigerate the pork at least 4 hours.
To Cook:
- Preheat a griddle or cooking surface to medium heat. Next, pat the pork cubes dry and pour out the excess marinade.
- Once the griddle is preheated, cook the pork until each side is browned, flipping as needed. Pull each piece once the internal temperature registers 140-145 degrees and shut off the heat source.
To Finish:
- Allow the pork to rest for 5 minutes, then serve over a bed of greens and garnish with sesame seeds if desired. Serve w/ rice & broccoli (suggestions) & enjoy!