WW 3 Points – Chinese Barbecued Pork: A Culinary Journey to Flavor Town

Growing up, the scent of roasted meats often filled my family kitchen, but it was the distinct aroma of Chinese barbecued pork, or Char Siu, that truly ignited my senses. I remember my mother meticulously preparing it, the vibrant red marinade clinging to the pork, promising a sweet and savory explosion with every bite. There’s something deeply comforting about a dish that transports you back to cherished memories, and this WW 3 Points – Chinese Barbecued Pork recipe, with its beautiful balance of flavors and satisfyingly tender texture, does just that. It’s a testament to how simple ingredients, treated with a little care and time, can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes (plus 6-24 hours marinating)
• Cook Time: 25-27 minutes
• Total Time: Approx. 42 minutes (plus marinating)
• Servings: 4
• Yield: 1 tenderloin
• Dietary Type: Not specified in original data (standard recipe)

Ingredients

Here’s what you’ll need to create this delightful Chinese barbecued pork:

• 1 lb boneless pork tenderloin, trimmed of all fat
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons sake (or 2 tablespoons dry white wine)
• 2 tablespoons oyster sauce
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon sesame oil (dark)

Equipment Needed

• Large ziplock bag
• Sharp knife
• Roasting pan
• Oven rack
• Instant-read thermometer

Instructions

Embark on the journey to creating your own succulent Chinese barbecued pork with these straightforward steps. The marinating process is key to infusing the pork with its signature flavor, so don’t skimp on that time!

1. Prepare the Pork: Take your boneless pork tenderloin and, using the tip of a sharp knife, prick it all over. This may seem unusual, but it helps the marinade penetrate the meat more effectively, ensuring a richer flavor throughout.
2. Mix the Marinade: In a large ziplock bag, combine the honey, hoisin sauce, sake (or dry white wine), oyster sauce, reduced sodium soy sauce, and sesame oil. Seal the bag and give it a gentle shake to ensure all the ingredients are well incorporated.
3. Marinate the Pork: Add the pricked pork tenderloin to the bag with the marinade. Press out as much air as possible before sealing the bag completely. Place the bag in the refrigerator, and turn the bag occasionally to ensure the pork is evenly coated. For the best flavor, aim for a marinating time of 6 to 24 hours. The longer it marinates, the deeper the flavors will be.
4. Preheat the Oven: When you’re ready to cook, preheat your oven to 450°F (232°C). This high heat is crucial for achieving a beautiful caramelization on the exterior of the pork.
5. Set up for Roasting: Spray the rack of a roasting pan with cooking spray to prevent sticking. Place this rack into the roasting pan.
6. Roast the Pork: Carefully place the marinated tenderloin on the prepared rack in the roasting pan. Discard the used marinade; it’s not safe to reuse after marinating raw meat.
7. Cook to Perfection: Roast the pork in the preheated oven. The cooking time will be approximately 25-27 minutes, or until an instant-read thermometer registers 160°F (71°C) in the thickest part of the tenderloin. Keep a close eye on it, as ovens can vary.
8. Rest and Slice: Once the pork reaches the desired internal temperature, remove it from the oven. Allow the pork to stand for 5 minutes before slicing. This resting period is vital for the juices to redistribute throughout the meat, resulting in a more tender and moist final product.
9. Serving Guidance: The recipe notes that 3 Points are allocated for 1/4 of the tenderloin. This indicates a portioning for calorie or point-tracking purposes. Slice the rested pork into desired portions for serving.

Expert Tips & Tricks

• Marinating is Paramount: While the recipe specifies a minimum marinating time, I’ve found that the longer, up to 24 hours, the better. This allows the sweet and savory notes to truly penetrate the dense pork tenderloin.
• Don’t Fear the High Heat: The 450°F temperature might seem intense, but it’s what creates that lovely slightly caramelized, glossy exterior that’s characteristic of authentic Char Siu. Keep an eye on it during the last 10 minutes to prevent burning.
• Trimming is Key: Ensuring the pork tenderloin is thoroughly trimmed of all fat is crucial for achieving the intended texture and for accurate point counting if you’re following a WW plan. Fat will render and can make the dish greasy if not removed.
• Sake vs. Wine: While sake is traditional and offers a subtle, nuanced flavor, dry white wine is a perfectly acceptable substitute. The alcohol helps tenderize the meat and carries the marinade flavors beautifully.
• Checking Doneness: An instant-read thermometer is your best friend here. Pork tenderloin can dry out quickly if overcooked. Aiming for that 160°F internal temperature will ensure it’s safe to eat and wonderfully tender.

Serving & Storage Suggestions

This Chinese Barbecued Pork is incredibly versatile. Serve it sliced thinly as part of a larger meal, alongside steamed rice and your favorite stir-fried vegetables. It’s also fantastic in noodle dishes, tucked into bao buns, or even as a protein addition to salads.

For storage, allow the cooked pork to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It will keep well in the refrigerator for up to 3-4 days.

To reheat, gently warm slices in a covered pan with a splash of water or broth over low heat, or reheat in a moderate oven (around 300°F/150°C) until warmed through. Be mindful not to overheat, as pork tenderloin can become dry. Freezing is also an option, and it can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here is an estimated nutritional breakdown for this recipe, based on the provided data. Please note that these are approximate values and can vary depending on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	229.4 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	7.6 g	11%
Saturated Fat	2.3 g	11%
Cholesterol	75.1 mg	25%
Sodium	519.6 mg	21%
Total Carbohydrate	13.8 g	4%
Dietary Fiber	0.3 g	1%
Sugars	10.8 g	43%
Protein	23.9 g	47%

Note: The “% Daily Value” is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The original data contained some formatting inconsistencies for “Calories from Fat,” so this has been noted as N/A where a specific value could not be reliably extracted.

Variations & Substitutions

While this recipe is beautifully balanced as is, here are a few ideas for variations:

• Spicy Kick: For those who enjoy a bit of heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the marinade.
• Fruity Undertones: A tablespoon of pineapple juice or a small amount of pureed apricot can add a delightful sweet and tangy dimension to the marinade.
• Gluten-Free Option: Ensure your hoisin sauce and oyster sauce are certified gluten-free. Many brands offer gluten-free alternatives.
• Lower Sodium: If you are particularly mindful of sodium intake, you can opt for a very low-sodium soy sauce or even coconut aminos, adjusting the sweetness and saltiness with a touch more honey and a pinch of salt if needed.

FAQs

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for its leanness and tenderness, you could potentially use pork shoulder if you’re looking for a richer, fattier cut, but cooking times and results will vary significantly. Pork tenderloin is specifically recommended for this recipe’s intended outcome.

Q: My pork is browning too quickly. What should I do?
A: If your pork is browning too rapidly and the internal temperature hasn’t been reached, you can loosely tent it with aluminum foil for the remainder of the cooking time. This will protect it from direct heat while allowing it to cook through.

Q: Can I grill this pork instead of roasting it?
A: Yes, you can absolutely grill this pork! Preheat your grill to medium-high heat and grill the marinated pork tenderloin for about 20-25 minutes, turning frequently, until it reaches an internal temperature of 160°F. Be sure to watch it closely as grill temperatures can be less predictable than ovens.

Q: How do I ensure the pork is juicy and not dry?
A: The key to juicy pork tenderloin is not to overcook it. Using an instant-read thermometer and removing the pork as soon as it reaches 160°F, followed by a crucial 5-minute resting period, will ensure it remains moist and tender.

Q: What are the “3 Points” mentioned in the recipe?
A: The “3 Points” refers to a specific portioning system, likely from a weight-loss program like Weight Watchers (WW), where certain foods are assigned a point value. In this case, 1/4 of the tenderloin is considered 3 points.

Final Thoughts

This WW 3 Points – Chinese Barbecued Pork is more than just a recipe; it’s an invitation to savor authentic flavors and create lasting culinary memories. The simplicity of the ingredients belies the depth of flavor achieved through patient marination and careful roasting. I encourage you to try this dish, whether you’re a seasoned home cook or just starting out. It’s a wonderful way to bring a taste of Asian cuisine into your home and discover how incredibly satisfying homemade Char Siu can be. Serve it with some fluffy steamed jasmine rice and crisp-tender bok choy for a truly complete and delightful meal. Happy cooking!