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
Add all of the ingredients into a pot
Whisk until well combined
Now for the red food coloring
We added about 1 tablespoon and whisked
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
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
As you cut peel the skin back and away from the loin
Trim off any excess fat
Place the pork in a large resealable 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
We served this with the pan sauce and some chopped scallions!
Try some of our other Asian inspired dishes!!!
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Enjoy!!!
Simply Sundays! ~ Chinese Roast Pork
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
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