The pork is slice thinly and layed out on a wooden carving boars, sprinkled with scallions and served with a little bowl of the red pan sauce

Chinese Roast Pork

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by simplysundaysfoodblog

An Asian inspired marinade of soy sauce, hoisin, ginger and more make it easy to bring the flavors of Chinese roast pork right in your own kitchen!

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

You know what I’m talking about. That thinly sliced pork that has that red ring around the outside and just tastes so good

Why is Chinese roast pork red?

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

A wooden cutting board with multiple bowls filled with soy sauce, brown sugar, hoisin sauce, honey, rice wine vinegar garlic and ginger

Add all of the ingredients into a pot

All of the ingredients are now in a pot

Whisk until well combined

The ingredients are whisked together in the pot

Now for the red food coloring

We added about 1 tablespoon and whisked

We are adding red food coloring to the whisked ingredients. Around 1 tablespoon.

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

The pot was heated to a boil then reduced to a simmer. Cook 10 minutes until the sugars are dissolved and the sauce thickens. Allow to cool before marinating the meat.

Meanwhile as 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

What is the silver skin?

Silver skin is a tough membrane of connective tissue that doesn’t cook down and can be quite chewy

A sharp boning knife is being used to remove the silver skin which is a tough membrane on the filet

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

More silver skin being removed from the pork

Trim off any excess fat

Excess fat has also been trimmed off

Place the pork in a large resealable bag

Next place the pork fillets into a large sealable baggie

Pour in the marinade

The cooled off marinade is poured into the bag over the pork.

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

Seal the bag and refrigerate. For best results let marinate for 3-4 days though you will still get great flavor overnight

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

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

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

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

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

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

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

Slice the pork thinly

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

Try some of our other Asian inspired dishes!!!

Asian Pork Bowl

Bibimbap

Thai Coconut Curry Shrimp

Huli Huli Chicken

The pork is slice thinly and layed out on a wooden carving boars, sprinkled with scallions and served with a little bowl of the red pan sauce

We love it when our readers make and share our recipes!

Post a pic on your social media and tag us @ #simplysundayshomecooking

Enjoy!!!

Simply Sundays! ~ Chinese Roast Pork

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

The pork is slice thinly and layed out on a wooden carving boars, sprinkled with scallions and served with a little bowl of the red pan sauce

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 Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Boning Knife 6 Inch

OXO Good Grips Flat Wire Whisk

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