Chinese Roast Pork

Growing up I used to go to China Town with my parents either in Amsterdam, Birmingham, Manchester or London. I always opted for the bright red roast pork you’d see in the windows of the Chinese Cafés with boiled rice, bok choy and lots of soy sauce. Yum!

After many years of researching recipes I decided to try it out in the kitchen. Adapted the recipe from The Art of Cooking.

 

Chinese ingredients at the ready…

Ingredients

  • 1 kg Pork Shoulder (Pork Butt) – Top layer of fat trimmed off.
  • 6 tablespoon Light Soy Sauce
  • 40 ml Chinese Rice Wine (Can substitute it with Pale Dry Sherry)
  • 100 gram white sugar
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Hoisin Sauce
  • 1 tablespoon Ground Bean Paste or Red Bean Curd (Red Bean Curd – Google ) (Yellow Bean Paste)
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1.5 tablespoon Chinese 5 Spice
  • 1 tablespoon minced Garlic
  • 1 tablespoon minced Ginger
  • 1 teaspoon Dark Soy Sauce
  • 1 tablespoon Sesame Oil

 First step of marinading 

First step of marinading

Firstly, you remove the layer of fat on the Pork Shoulder. Discard this…or use it to make pork scratchings. Slice the meat in half so it’s about 1 inch depth…so basically, you’re butterflying it.

Take the white sugar and rice wine (or Dry Sherry) and rub it into the meat. Cover with cling film and leave in the fridge for three hours. This will allow the sweetness to get into the meat before marinading with the rest of the ingredients.

Next, made the marinade…

Chinese BBQ marinade...is brown

Chinese BBQ marinade…is brownIt's not red like in the shops because I did not use food colouring. 

It’s not red like in the shops because I did not use food colouring.

In a bowl combine the following: Light and dark soy sauce, oyster sauce, ground bean sauce/red bean curd, salt, white pepper, five spice, ginger, garlic and sesame oil.

After the first marinade, take the meat out of the fridge and add the BBQ marinade to the bowl. Mix well and cover. Stick back in the fridge for six hours but preferably overnight.

Time to roast...

Time to roast…

Next step: pre heat the oven to 180 degrees then turn down to 160 degrees. Put the marinaded pork on a wire rack. I would prep the tray underneath with foil (it makes it easier for cleaning). Put a bit of water in the tray too, to stop the meat from drying out too quickly.

Let the pork cook for about 15 minutes. Take the pork out and put some more marinade on it, stick it back in the oven for a further 10 minutes.

Next step will involve the glazing – to give it that lovely shine and slight sweet taste – take the pork out and cover it in the glaze and then put it back in the oven. Turn the heat up to 200 degrees and put it back in for another 10 minutes until the edges crisp up. Take out and serve up with rice and veg or noodles.

Leftovers can be used in fried rice or stir fries or roast pork sandwiches.

The Glaze…

Nothing too difficult but it’s honey, brown sugar and water heated up in pan until the sugar has dissolved.

Ta-daaaa

 

Chinese Roast Pork
Servings Prep Time
4 people 24 hours
Cook Time
1 hour
Servings Prep Time
4 people 24 hours
Cook Time
1 hour
Chinese Roast Pork
Servings Prep Time
4 people 24 hours
Cook Time
1 hour
Servings Prep Time
4 people 24 hours
Cook Time
1 hour
Ingredients
Servings: people
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Written by Yuen Ting Cheung