A summertime take on Chinese barbecued pork. Serve it over rice or with French bread rounds.
This recipe requires marinating time. Start early.
Place the meat in a large ziplock bag or in a dish. Add the hoisin sauce and the soy sauce. Make sure the meat is fully coated. (If you're using a bag, zip it closed, then squish the meat and marinade around to make sure it all gets some.)
Let stand four hours or overnight.
Ready to cook?
Fire up the grill.
Place the meat on a hot grill and baste with some of the teriyaki grilling sauce. Close the grill and allow to cook. In a few minutes, flip the meat and baste again. Check it every 5-10 minutes or so. The exact time for grilling depends on the thickness of your meat and the heat of the grill. (It took ours about 20 min. to grill.)
How to tell when it's done?
When you put it on the grill, the meat is all floppy. Picking it up with tongs or spatula it flaps down like basset hound ears. As it gets done, the meat will feel firmer when you pick it up. You're looking for a little bit of give, but not very much. If you're in doubt, peek into the middle by slicing into it with a sharp knife. Remember, nobody eats rare pork.
Remove to a platter, cut thin slices on the diagonal and serve with rice.