Prep 10 mins
Cook 1 hr 15 mins
I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.
- 2 pork loin, roasts about 2 lbs each
- 1⁄2 cup hoisin sauce
- 1⁄2 cup sherry wine (or brandy, or rum)
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hot sauce, such as Sriracha
- 1 tablespoon ginger, finely grated
- 1 tablespoon garlic powder
- 1 tablespoon five-spice powder
- 2 tablespoons onion powder
- red food coloring (optional, but traditional)
- Mix all ingredients but the pork in a bowl to create the marinade.
- Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
- Preheat oven to 300ºF.
- Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
- Roast 1 hour.
- While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
- After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
- Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).