Chinese roast pork
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds lean pork loin, cut into six lengthwise strips
- 1tablespoon Bourbon, Cognac or rum
- ½cup sugar
- 6tablespoons light soy sauce
- 1teaspoon five-spice powder, commercially prepared or homemade (see recipe)
- 1tablespoon sesame paste
- 2tablespoons bean sauce, available in Chinese markets
- 1cup honey
Nutritional analysis per serving (10 servings)
310 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 23 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the pork strips in a mixing bowl.
- Step 2
Combine the remaining ingredients and pour over the pork, turning the pieces until the meat is coated.
- Step 3
Preheat oven to 450 degrees.
- Step 4
Place a rack on top of a roasting pan. The rack should be about two inches above the bottom of the pan. Arrange the pieces of meat parallel to each other but without the sides touching. Bake 30 minutes, basting, then turn each piece of meat and bake 15 minutes longer. Continue baking and turning the pieces often, basting, about 15 minutes longer.
Private Notes
Comments
Just keep basting and this will be a big hit! I served with stir-fried, riced cauliflower, snow peas and red peppers.
On the hottest night of the summer, I did not want heat up my kitchen by using the oven. Instead I roasted the meat in an iron skillet on the grill with the grill cover closed. When the meat was cooked (8-10 min), I transferred the pieces to the grill for just a minute so they charred up a bit. To ensure that the marinade lasted throughout the roasting, I added about a half cup of broth to the mixture. Added lime juice at end. Oh, I had no bean sauce. Served with rice and bok choy. Delicious!
Make this following the first note. Very good
modified marinade: 1/2 the sugar and honey; 50% more black bean sauce; dash of chili oil; dash of cayenne pepper; 33% more five spice powder; kept other ingredients. Marinated for 10 hours. My pork loin had a fat cap so I cut in 3 lengthwise strips, then each strip into 2; each piece now had fat cap. Pork out of the marinade in 300 degree oven for about 60 minutes (internal temp 135). Brushed left-over marinade (boiled down) on pork and put under broiler for a few minutes. Absolutely fantastic.