My method for making Chinese roast pork, which I learned from my mom, is very easy, and still produces very succulent and drool-worthy meat.
- 1 Lb. pork, cut into a 2” strips
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cooking wine
- 1/4 cup honey or maltose
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cube red pickled tofu (紅豆腐乳)
- 1/2 teaspoon five-spice powder
- red food coloring (optional)
- Honey and water (mixed in a 3:1 ratio)
- Use a fork and poke the pork all over, set aside .
- Make the marinade by mixing the rest of the ingredients together (except the honey water) until well blended.
- Marinade the pork overnight.
- The next day, lay the pork on a greased rack and spread foil on the bottom for easier cleaning
- Bake 30 minutes on each side (1 hour total) at gas mark 5 (190ºC, 375ºF), basting every 10 – 15 minutes with remaining marinade .
- The pork should have an internal temperature of 65°C (or 160°F) when done.
- Make the glaze by mixing honey and water in a 3:1 ratio, respectively.
- Glaze the pork on each side and bake for another 5 – 10 minutes
- Let the pork cool down and cut into thin slices.
Nutrition InformationYield 4 Serving Size 4 oz. (precooked)
Amount Per Serving Calories 391Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 100mgSodium 1046mgCarbohydrates 25gFiber 1gSugar 23gProtein 33g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.