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."
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
Ready In:




  • Cut the pork into 1 inch wide strips.
  • Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
  • Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
  • Preheat oven to 400 degrees Fahrenheit.
  • Line roasting pan with foil.
  • Spray rack with oil for ease of cleanup.
  • Place meat on rack in pan and roast for 30 minutes.
  • Serve hot or cold.
  • Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.
  • I now omit the salt and use low-sodium soy sauce.

Questions & Replies

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  1. Followed the recipe right on down, but did cut it in half! Actually I, too, left the salt out, taking your tip from the introduction, as often, in recipes like this there is already plenty of sodium! Enjoyed this tasty pork tremendously & now have an additional way of fixing this meat! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]
  2. I marinated the roast for 6 hours which was on the short side and the flavour was definitely on the lighter side, which I will say was a result of the shorter marinating time. Next time I will marinate overnight for sure. My roast was shy of 2 lbs (800 g) and I cooked it as a roast (did not slice). It roasted for 70 min and during the end I put it under the broiler which gave it a nice crust. Made for 1-2-3 Tag
  3. This was really delicious. You could taste the cola coming thru, kind of sweet and the soy sauce kind of tangy, salty. I sliced my roast into boneless chops. Made for 123 Hit Wonders.
  4. Delicious! Since making this a few days ago, we have enjoyed it warm with momaphet's Recipe #308090, in Brooke the Cook in WI's Recipe #329560 andwith baby spinach leaves in sandwiches. I took heed of Linda's comments about the saltiness and since we have a low tolerance of saltiness I added barely 1/2 teaspoon of salt, and it was fine, although next time I will entirely omit the added salt. A very flavoursome way to cook pork and certainly a recipe I'll make again. Thank you for sharing it, duonyte!
  5. This was a little on the salty side for me, and I used the low sodium soy sauce. I can't even imagine how salty it would be with the regular soy sauce. I made the pork ahead of time to use in my Pork Fried Rice, and it turned out good other than it being a tad salty for my tastes. Do try it for yourself, as you may be more able to tolerate the saltiness in this marinade. Thank you for sharing your recipe for us Duonyte! Made for Newest Zaar Tag 2/09


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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