One-Pan Pork Skewers with Sweet and Sticky Broccoli

EASIER

Makes 4 servings

In this oven-roasted version of takeout Chinese sweet and sour pork, the hoisin sauce caramelizes and makes the sauce irresistible. If desired, sprinkle chopped cashews over each plate for added crunch.

4 cups small broccoli florets

3 medium scallions, trimmed and thinly sliced

2 tablespoons hoisin sauce

1 tablespoon minced peeled fresh ginger

1 tablespoon unseasoned rice vinegar

1½ pounds boneless pork loin, cut into 1-inch cubes

1 tablespoon toasted sesame oil

1 teaspoon five-spice powder

1. Position the rack in the center of the oven; heat the oven to 400°F.

2. Combine the broccoli florets, scallions, hoisin sauce, ginger, and vinegar in a 9 x 13-inch baking pan, stirring until the broccoli is evenly coated.

3. Toss the pork with the sesame oil and five-spice powder in a large bowl. Working slightly off-center, thread the pork pieces onto four 10-inch bamboo skewers. Then thread a second skewer through the chunks so each batch sits on two parallel skewers. Set the skewers crosswise on the roasting pan so the bamboo ends rest on the pan sides and the pork hangs over the broccoli.

4. Roast for 12 minutes. Turn the skewers and gently toss the broccoli. Continue roasting until the pork is cooked through, about 12 minutes longer.

5. Transfer the skewers to serving plates or a platter; serve the broccoli alongside.

Test Kitchen Notes

• The broccoli florets should be fairly small, no more than 1 ½ inches in length.

• To make the recipe ahead, work through step 3, then store the skewers in the pan, covered, in the fridge for up to 12 hours. Bring it all back to room temperature before roasting.

Voilà! To keep a chef’s knife from sticking to raw pork, chicken, or lamb, mist it with water before slicing.