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Chinese BBQ pork sauce — marinate, roast, instant char siu at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
Istanbul's food culture — kebabs, meze, börek, Turkish breakfast
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Chinese BBQ pork sauce — marinate, roast, instant char siu at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
Istanbul's food culture — kebabs, meze, börek, Turkish breakfast
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Preheat grill to medium-high heat. Place preserves in a 2-cup glass measure. Microwave at HIGH 1 minute, stirring after 30 seconds. Stir in soy sauce, juice, and garlic. Place 3/4 cup apricot mixture in a large zip-top plastic bag; reserve remaining apricot mixture. Add pork to bag, and seal. Marinate at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Thread pork evenly onto 16 (8-inch) skewers. Sprinkle pork evenly with salt and black pepper. Set aside 1/4 cup apricot mixture. Place pork on a grill rack coated with cooking spray; baste with half of remaining apricot mixture. Grill 3 1/2 minutes. Turn pork over; baste with other half of remaining apricot mixture. Grill 3 1/2 minutes or until desired degree of doneness. Remove pork from grill. Brush with reserved 1/4 cup apricot mixture. MyRecipes is working with , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit .