Pork

Chinese Roast Pork

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

You know what I’m talking about

Thinly sliced pork that has that red ring around the outside and is so flavorful

Here is a fun fact!

The red color in Chinese roast pork isn’t from any of the marinade ingredients

It is actually from red food coloring added to the marinade!

That being said here is our take on Chinese roast pork.  This is great as an appetizer but just as good as the protein for a main meal!

Let’s start with the marinade

We will need 3/4 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 fresh ginger

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Add all of the ingredients into a pot

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Whisk until well combined

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Now for the red food coloring

We added about 1 tablespoon and whisked

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Place the pot over medium heat

Bring to a light boil and lower to a simmer.  Cook 10 minutes or until all the sugars dissolve and the marinade thickens slightly

Remove from the heat and cool completely

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While the marinade cools, let’s work on the pork

We have 2 pork fillets, around one pound each

These typically come this way in one package

Start by trimming the silver skin from the pork which is a silver colored membrane that is very tough

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As you cut peel the skin back and away from the loin

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Trim off any excess fat

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Place the pork in a large resealable bag

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Pour in the marinade

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Force the air out of the bag and seal

Rub the marinade all over the pork through the baggie

For best results marinate for 3-4 days turning once per day

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After the pork has marinated remove to a baking dish and allow to come up to room temperature

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Pour the reserved marinade over the pork

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Preheat your oven to 375 F

Place the pork in the oven and cook for around 20 minutes

Remove and turn over

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Baste with some of the pan juices

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Place back into the oven and cook another 20-25 minutes or until an instant read thermometer registers 145-150 F

Remove to a cutting board and allow to rest for 10 minutes before slicing

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While the pork rests, strain the pan juices into a pot and bring to a boil

Lower heat and simmer for 10 minutes until reduced by half

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Slice the pork thinly

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We served this with the pan sauce and some chopped scallions!

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Enjoy!!!

Simply Sundays! ~ Chinese Roast Pork

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

2 pork fillets (about 1 pound each)

3/4 cup of soy sauce

2 tablespoons of brown sugar

2 tablespoons of rice wine vinegar

3 tablespoons of honey

3 tablespoons of hoisin sauce

2 teaspoons of Chinese five spice

1 tablespoon of minced garlic

1 tablespoon of minced ginger

red food coloring

scallions

Directions

In a pot combine 3/4 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 fresh ginger.  Whisk until combined

Add in around 1 tablespoon of red food coloring and whisk as well.  Place the pot over medium heat.  Bring to a light boil, and lower to a simmer cook 10 minutes or until all the sugars dissolve and the marinade thickens slightly.  Remove from the heat and cool completely

Trim the silver skin and any excess fat from 2 one pound pork fillets.  Place the pork in a large ziploc bag.  Pour in the marinade.  Force the air out of the bag and seal.  Rub the marinade all over the pork through the baggie.  For best results marinate for 3-4 days turning once per day

After the pork has marinated remove to a baking dish and allow to come up to room temperature.  Pour the reserved marinade over the pork.  Preheat your oven to 375 F

Place the pork in the oven and cook for around 20 minutes.  Remove and turn over.  Baste with some of the pan juices.  Place back into the oven and cook another 20-25 minutes or until an instant read thermometer registers 145-150 F.  Remove to a cutting board and allow to rest for 10 minutes before slicing

While the pork rests strain the pan juices into a pot and bring to a boil.  Lower heat and simmer for 10 minutes until reduced by half.  Slice the pork thinly.  Serve this with the pan sauce and chopped scallions

Architec Carving Board, Gripperwood

Pyrex Basics Clear Oblong Glass Baking Dishes

Wilton 3 Piece Cookie Sheet Set

ZELITE INFINITY Boning Knife 6 Inch

OXO Good Grips Flat Wire Whisk

© Simply Sundays 2018
All rights reserved

2 comments on “Chinese Roast Pork

  1. Well Done! 🌟 You’re making me hungry. 😜

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