1/1 Photo of Chinese Roast Pork
20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.
My Private Note
Units: US | Metric
- 1Cut the pork into 1 inch wide strips.
- 2Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
- 3Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
- 4Preheat oven to 400 degrees Fahrenheit.
- 5Line roasting pan with foil.
- 6Spray rack with oil for ease of cleanup.
- 7Place meat on rack in pan and roast for 30 minutes.
- 8Serve hot or cold.
- 9Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.
Browse Our Top Pork Recipes
Nutritional Facts for Chinese Roast Pork
Serving Size: 1 (85 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 211.8
- Calories from Fat 138
- Total Fat 15.3 g
- Saturated Fat 5.3 g
- Cholesterol 53.7 mg
- Sodium 597.0 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 0.0 g
- Sugars 3.7 g
- Protein 12.9 g