Who doesn’t like Chinese take out. (I miss the little white boxes) My favorite starter when I order is Chinese BBQ pork.  I always order it but I came up with a lower sodium version.  It still looks and tastes like the classic.  This one takes some time so plan accordingly.  Hope you like  it.  Just a quick footnote some of you may know that my Grand Father Young  owned a Chinese restaurant at 6 mile and Woodward back in the 40’s.

2 1/2 to 3 pound pork loin (not a tenderloin)
1/2 cup brown sugar
3/4 cup hoisin sauce
1/2 cup soy sauce (I use low sodium)
1/2  honey
1 tablespoon Chinese 5 spice
1/4 cup sherry (If you have sake’ you can use that if you look real close it’s what I used)
1 teaspoon red food coloring (you don’t have to use it but it is traditional)
1/4 cup tomato paste
2 tablespoons corn starch and water
1/2 teaspoon black pepper

Mix all ingredients brown sugar, hoisin,  honey, teriyaki, 5 spice, sherry, food color, pepper, tomato paste to a sauce pan bring to
simmer for 5 minutes

Let cool completely

Trim most fat from pork then cut in half then cut the half’s in half

In a large plastic zip bag add marinade reserving 1 cup

Add pork to bag let sit in refrigerator for 1- 3 days

Cooking
Preheat oven to 325
Place marinated pork in baking rack(spray with Pam)

Bake for 30 minutes

Brush meat with some remaining sauce bake for an additional 20 minute brush turn meat over and brush with sauce

Bake until internal temp in 145

Let rest for 5 minutes before slicing

Slice in 1/4 inch slices top with diced green onions.

Serve with the  sweet and sour won ton  and the egg foo young  recipes and you have a Chinese tale out dinner.