Char Sui Pork

This is one of those meals we could make over and over in our house....everyone loves it!  My husband and I like to serve it with a sauce that we first tasted at a local Hawaiian joint: Sriracha and mayonnaise.  Sounds gross, but it really is good, and I am sure to use a light variety of mayo!  Sweet red chili sauce is also good.  I have also served this with scallion oil.  I served tonight's dinner with steamed broccoli tossed with chopped onions and garlic sauteed in olive oil and salt.  I have also marinated and frozen this for future use, very easy to make a double batch for another meal! I adapted a recipe by Andrea Nguyen.

2 pounds pork tenderloin, cubed, or sliced in 4 long and thin slices.  This is especially important if you are only marinating briefly (smaller pieces of meat mean more flavor).  The long and thin slices are easy to throw on the grill, just chop afterwards!
2 tablespoons minced garlic
2 tablespoons sugar
3 tablespoons Gluten Free Hoisin Sauce (I don't love the hoisin flavor to be over powering, so I do half hoisin, half black bean paste)
4 tablespoons coconut aminos, soy sauce, or tamari
2 tablespoons canola oil
1 teaspoon salt
Mix all the marinade ingredients together, stir in the cubed  or sliced pork and marinate for 4-24 hours.  To cook: Preheat oven to 475 degrees.  Line a baking sheet with foil.  Cook the pork for apx 15 minutes (it depends on how large your chunks of meat are!).  Change the oven to broil and lightly crisp the meat.  Alternately: slice the tenderloins into thirds or fourth, lengthwise, and grill the long pieces on a BBQ, chopping them up at the end.  Serve atop a bed of rice with the scallion oil or Sriracha mayo, or any condiment of your choice!

This recipe was shared on Gluten Free Wednesday,  Slightly Indulgent Tuesday