Chinese Roast Pork Authentic And Delicious Recipes

CHINESE ROAST PORK (CHAR SIU)

Steps:

• First day preparation:
• To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
• Second day preparation:
• Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
• Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
• Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
• Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
• Brush with half of remaining glaze and roast 10 minutes more.
• Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

CHINESE ROAST PORK

Steps:

• 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.
• Preheat oven to 325 degrees F (165 degrees C).
• 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.
• 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.

CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)

Steps:

• Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
• Add the pork loin roast, baste thoroughly and marinate 2 hours.
• Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
• Turn meat and bake 7 minutes longer.
• Remove the meat and brush with the honey mixed with the red food color.
• Return to the oven for 10 minutes, or until done.
• Cut the meat crosswise into thin slices and serve either hot or cold.

CHINESE ROAST PORK

Steps:

• For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
• Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
• For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
• Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

CHINESE ROAST PORK

Steps:

• Rinse meat with cold water. Pat dry with paper towel. Cut with grain into strips 1 1/2" wide. Combine ginger scallions, soy sauce, sherry, sugar and hoy sin sauce. Mix well. Marinate pork for 1 hour. Roast on wire rack placed on shallow baking pan in moderate 350°F. oven for 20 minutes. Turn and brush with the marinade every 10 minutes. Turn oven to 400°F. and bake 10 more minutes. Serve either hot or cold, cut in 1/8" thick slices.