Chinese Roast Pork
Cuisine: Chinese
Author: Kitchens
Prep time: 4 hours 20 mins
Cook time: 50 mins
Total time: 5 hours 10 mins
  • 3 pounds (1 1/2 kg) loin of pork, boned and trimmed of fat
  • 2 fluid ounces (50 ml) 1/4 Cup soy sauce
  • 4 Tablespoons soft brown sugar
  • salt and pepper to taste
  • 2 Tablespoons rice wine or dry sherry
  • 1 piece fresh root ginger, peeled 1-inch (2 1/2 cm) and sliced
  1. Cut the meat in half. Combine the soy sauce, sugar, salt, pepper, wine or sherry and ginger in a large dish.
  2. Add the pork and marinate at room temperature for 4 hours, basting frequently.
  3. Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
  4. Put the pork and marinade in a roasting pan and roast for 10 minutes. Turn the meat over and increase the temperature to very hot 450°F (Gas Mark 8, 230°C). Continue to roast for about 40 minutes, turning and basting frequently during cooking, or until the pork is cooked through and tender.
  5. Preheat the grill (broiler) to high.
  6. Put the meat under the grill (broiler) and grill (broil) for 4 to 6 minutes, or until the meat is evenly browned.
  7. Transfer to a serving dish, discarding the marinade, and cut into slices before serving.
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