In bowl whisk together sugar, soy sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger,
garlic and honey until well combined.
Place pork in re-sealable bag. Pour 1/2 cup (125 mL) of the glaze over the pork, reserving the
rest for basting (set aside 2 tbsp (25 mL) for brushing over toast). Allow to marinate overnight or
up to 1 day.
Preheat greased grill to medium-high or broiler to low setting. Grill or broil pork, turning until
browned on all sides and basting occasionally for about 15 minutes, until just a hint of pink
remains in pork. Transfer to cutting board and let rest 10 minutes.
Meanwhile, preheat oven to 400ºF (200ºC). Using a 2 1/2-inch (5 cm) round biscuit or cookie
cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush
with butter and bake in preheated oven until bread is toasted, about 7 minutes. Top each with an
apple slice and bake 3 minutes more to soften apple.
To assemble: Brush apple toasts with additional glaze. Cut pork in 1/4-inch (5 mm) slices across
the grain. Arrange 1 slice over top of each apple toast. Sprinkle with chopped chives if desired.
Makes 20 pieces.
Chef’s Tip:
If you are short on time, prepared Asian BBQ sauce (Char Siu sauce), found in most
grocery stores can be substituted for the glaze.
Nutritional Information
Per serving: 119 calories, 7.0 g protein, 13.4 carbohydrates, .7 g dietary fibre, 283 mg sodium,
4.3 g total fat, .5 gm polyunsaturated fatty acids, 2.0 gm saturated fatty acids,
25 mg cholesterol
Source: www.ontariomeatproducts.ca