Unfortunately, all the dust made Son #2's asthma kick in. I kept the kids out of the house while the work was going on and I even vacuumed several times after the work was done. Obviously, there was still dust in the air because Son wasn't breathing well. Starting him on the nebulizer usually does the trick but we ended up in his allergist's office because he wasn't getting better. :( Since Son wasn't well, I wanted to make something with garlic and ginger. According to my Mom, garlic and ginger are a "natural antibiotic." No, she's not a doctor but her homeopathic ways seem to work. Whenever we're under the weather, I add extra garlic to our meals and it really does help us bounce back.
The workers had an early day because they were pretty much done with the jobs at my home. I used the grill since my kitchen wasn't as clean as I would've like it to be. OH MY! This pork was DEEEEE-lish! This isn't your typical thin-sliced char siu pork with the red food coloring but it tasted great! The leftovers were perfect for breakfast burritos and the boys ate it up in quesadillas. Yum yum.
- 6-8 pork tenderloins about 1/2" thick
- 1/4 c soy sauce
- 2 tbs sake (rice wine)
- 2 tbs ketchup
- 2 tbs Hoisin sauce
- 2 tbs honey
- 1 tbs sugar
- 2 tsp sesame oil
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- Mix 3/4 of sauce ingredients in gallon-sized ziploc bag. Reserve extra sauce for serving with pork.
- Place pork in ziploc, seal bag and give a good shake to coat pork with sauce.
- Marinate 4 hrs or overnight for best flavor.
- Heat grill over med-high heat for 3-5 mins then turn down to low. Grill pork 4-5 mins per side and baste with remaining marinade. I did a total of 8-10 mins per side after flipping back and forth a couple times.
- Let rest 5-8 mins before serving. ENJOY!!!