Pork

Chinese Roast Pork

One of our favorite things to pick up from a Chinese restaurant is roasted pork

Here is a Simply Sundays take on this delicious dish

This is great as an appetizer or the main protein for a meal, but gets even better with longer marination time so plan ahead

For the marinade you will need 1/4 cup of soy sauce, 2 tablespoons of rice wine vinegar, 3 tablespoons of honey, 2 tablespoons of brown sugar, 3 tablespoons of hoisin sauce, 2 teaspoons of Chinese 5 spice, 1 tablespoon each of minced garlic and ginger

You will also need some red food coloring

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Add all your ingredients to a sauce pan, whisk together and add around 6 drops of red food coloring

Bring to a light boil, and lower to a simmer cook 10 minutes or until all the sugars dissolve, remove from heat and cool completely

Here I have two pork fillets, about a pound each

Trim any excess fat and be sure to remove the silver skin, which is a silver membrane that is very tough

Place your meat in a zip lock bag, pour your cooled marinade over the meat, force out all air and seal

I let this marinate in the refrigerator overnight at a minimum

Preheat your oven to 375 F

Place the pork in a baking dish and pour the marinade over it, cook for 45 minutes or until a thermometer reads 145-150 degrees, turning once halfway through the cooking time and basting occasionally

Remove from the oven and let rest for at least 10 minutes before cutting

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While the meat is resting, place cooked marinade from the roasting pan into a sauce pan.  Bring to a boil and reduce heat to a simmer.  Cook around 10 minutes to reduce the sauce and thicken

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Slice the roast, drizzle with the sauce mixture and sprinkle with scallions

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Enjoy!!!

Simply Sundays! ~ Chinese Roast Pork

  • Servings: 4-6
  • Time: Prep 15 Min Cook 45 min
  • Difficulty: Medium
  • Print

Ingredients

2 pork fillets (about 1 pound each)

1/4 cup of soy sauce

2 tablespoon of rice wine vinegar

3 tablespoons of honey

2 tablespoons of brown sugar

3 tablespoons of hoisin sauce

2 teaspoons of Chinese five spice

1 tablespoon of minced garlic

1 tablespoon of minced ginger

red food coloring

Sauce for drizzling

1/4 cup of teriyaki

1/4 cup of soy sauce

2 tablespoons of hoisin sauce

sprinkle of scallions (optional)

Directions

In a saucepan add 1/4 cup of soy sauce, 2 tablespoons of rice wine vinegar, 3 tablespoons of honey, 2 tablespoons of brown sugar, 3 tablespoons of hoisin sauce, 2 teaspoons of Chinese 5 spice, 1 tablespoon each of minced garlic and ginger, as well as 6 drops of red food coloring

Bring to a light boil, and lower to a simmer cook 10 minutes or until all the sugars dissolve, remove from heat and cool completely

Trim any excess fat and be sure to remove the silver skin, which is a silver membrane that is very tough.  Place your meat in a zip lock bag, pour your cooled marinade over the meat, force out all air and seal.  Let this marinate in the refrigerator overnight at a minimum

Preheat your oven to 375 F.  Place the pork in a baking dish and pour the marinade over it, cook for 45 minutes or until a thermometer reads 145-150, turning once halfway through the cooking time and basting occasionally

Remove from the oven and let rest for at least 10 minutes before cutting.  While the meat is resting I take 1/4 cup of teriyaki sauce, 1/4 cup of soy sauce and 2 tablespoons of hoisin  and add to a saucepan.  Heat to a low simmer for 10 minutes.  Slice the roast, drizzle with the sauce mixture and sprinkle with scallions

Tools used for this recipe

ZYLISS Quik Blend Whisk

Simply Bamboo Cutting Board

Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

© Simply Sundays 2016
All rights reserved

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