Chinese BBQ pork

http://www.theskinnyfork.com/blog/healthified-chinese-bbq-pork

Adapted slightly from the skinny fork recipe (great site!)

Ingredients:
1 Pork Tenderloin (trimmed, f)
(Marinade reduced to match)

Marinade:
2 tbsp  Hoisin Sauce (4 syns)
2 tbsp  Rice Wine Vinegar (f)
2 tbsp  Honey (6 syns)
2 tbsp  Dark Soy Sauce (f)
1 tsp ground Ginger (f)
1 tsp Garlic powder (f)
1 tsp medium chilli powder (f)
1 tsp Sesame Oil (2 syns)
1 Tsp. Red Food Coloring (Optional.) (f)
1 Tsp. Chinese 5 Spice (f)

12 syns total : about 4 portions?

3 syns per portion?

Using a plastic bag, I measured out the marinade and squished the bag to mix it.

 One pork tenderloin, any hint of fat trimmed off. I also cut it in half to fit the bag better.

Because it is liquid, you  can't use the vacuum pump - I just squished the air out and then sealed the bag with the machine. You can also use a zip-lock bag and push the air out with your fingers, or a bowl of water.

Now into the fridge for 24/48 hours to marinade....

Cooked for 4 hours at 57C, and then served with boiled rice and veg. Sauce in the bag was thickened with 1/2tsp guar gum and 1/2tsp xanthan gum and spooned on top.
Far too much sauce was produced - could easily be halved next time. Estimated 1/5 meat and 1tbsp sauce - 1 syn.


Verdict : Very very nice. Slightly too spicy - cut down the chilli next time (it may be intensified by the sous-vide cooking).
Definitely one to add to the regular list.