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Chinese Roast Pork
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Chinese Roast Pork
The essence of this dish is in the marinade – the honey and sugar create an irresistible caramel effect, which even vegetarians will find alluring.
- Preparation time: 10 minutes
- Cooking time: 40 minutes, plus 10 minutes resting
-
Total time:
1 hour
Serves: 4 (or 6 as part of a banquet)
Ingredients
- 1kg Boneless pork shoulder, cut into 5cm slices
- Marinade
- 35g Fresh root ginger, peeled and finely chopped
- 10 Garlic cloves, peeled and finely chopped
- 3 tbsp Dark brown sugar
- 2 tbsp Malt vinegar
- 2 tbsp Light soy sauce
- 350g Honey
- 250ml Chinese cooking wine
- 2 tsp Five-spice powder
- 2 tsp Sesame oil
Method
- Combine the pork with the marinade ingredients in a large bowl, cover and leave to marinate in the fridge overnight. Next day, preheat the oven to 190°C/gas 5. Remove the pork from the bowl, place the reserved marinade in a small pan and simmer for 30 minutes to reduce and thicken. Place the pork on a wire rack inside a roasting tin, then fill with water to a depth of about 1cm, so that the meat is suspended above the water.
- Roast the pork for 15 minutes, then turn the meat over and baste it with generous amounts of the hot reserved marinade. Roast for a further 15 minutes, then baste again. Turn the oven temperature up to 220°C/gas 7 and roast the pork for 10 minutes. Remove the pork from the oven and allow it to rest in a warm place for 10 minutes. Cut it into slices about 1cm thick and serve it with steamed rice and stir-fried Asian greens.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2979.008kJ 712.0kcal |
|---|---|
| Fat | 17.1g |
| Saturated Fat | 5.1g |
| Sugars | 84.0g |
| Salt | 1.7g |
This recipe was first published in February 2007.
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