Search thousands of recipes reviewed by home cooks like you.

Chinese Roast Pork

Chinese Roast Pork

CHRISTYJ

CHRISTYJ

Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
  4. Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KRANEY
62

KRANEY

1/25/2004

Awesome!! I marinated the pork (butt) overnight, then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy, I took 3/4 cup of juices and added cornstarch, then a pinch of salt, pepper, savory, ginger, and parsley. Great! Thanks for the recipe!

KATKER
33

KATKER

1/25/2004

This is a great recipe that I recommend to everyone. On my second attempt I pricked the meat before marinating and the flavour was too intense. Kat

Rebslo
33

Rebslo

8/29/2002

Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish!

Similar recipes