Chinese Roast Pork
Succulent, tender, and packed with the bold flavors of hoisin, soy sauce, and Chinese five-spice, this Chinese Roast Pork is a must-try for any fan of Cantonese cuisine. Made with well-marbled pork shoulder or pork belly, the meat is marinated overnight to absorb a rich blend of umami ingredients, including oyster sauce, honey, and Shaoxing wine. The optional touch of red food coloring adds a traditional flair, reminiscent of the roasted pork served at Chinese barbecue stalls. Basted to glossy perfection and roasted until caramelized, each slice boasts a sweet-savory glaze and an irresistible aroma. Perfectly paired with steamed rice, noodles, or tucked into bao buns, this easy-to-make pork dish is sure to impress at any meal. Designed for home cooks, it's an authentic Chinese recipe that's simple to prepare and brimming with flavor. Keywords: Chinese Roast Pork, Cantonese barbecue, hoisin marinade, easy roast pork recipe, pork belly recipe, umami-flavored pork.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or pork belly
- 2 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 tablespoon Shaoxing wine (or dry sherry)
- 0.5 teaspoon Red food coloring (optional for traditional color)
- 3 Garlic cloves, minced
- 1 teaspoon Sesame oil
Instructions
Prepare the marinade by combining hoisin sauce, soy sauce, oyster sauce, Chinese five-spice powder, honey, brown sugar, Shaoxing wine, red food coloring (if using), minced garlic, and sesame oil in a mixing bowl. Whisk until smooth.
Slice the pork shoulder or pork belly into long strips, approximately 2 inches wide for even cooking and marinating.
Place the pork strips in a large ziplock bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top to allow the pork to cook evenly.
Remove the pork from the marinade, allowing excess marinade to drip off, and place it on the wire rack. Reserve the marinade for basting.
Roast the pork in the preheated oven for 20 minutes. While roasting, warm the reserved marinade in a small saucepan over low heat to create a basting sauce.
After 20 minutes, brush the pork with the warmed marinade and flip the pieces. Return to the oven and roast for another 20-25 minutes, basting with the marinade every 10 minutes to achieve a glossy, caramelized coating.
Check the internal temperature of the pork with a meat thermometer; it should reach 145°F (63°C) for safe consumption.
Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing into bite-sized pieces.
Serve the Chinese Roast Pork with steamed rice or noodles for a complete meal, or use it as a topping for fried rice or a filling for bao buns.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 52.1 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
