Chinese Roast Pork


"Ever watch those Chinese chefs slice pieces of roast pork with a cleaver? They make it look easy and that's because the meat is moist and tender. Nicely browned pieces of roast pork served in bite-sized slices. But wait till you taste it. That marinade is the key."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Prepare the meat. Wash the Boston Butt in cold running water; drain well. Using a sharp chef's knife and on a cutting board, divide (cut/slice) the Boston Butt into six (6) equal pieces. For example, first cut the meat into two halves. Then slice each half into three pieces, etc.
  2. Mix the marinade. In a large mixing bowl combine all the marinade ingredients and mix well using a whisk or ladle. Dip your forefinger in the marinade and do a taste test to your liking.
  3. In a sturdy plastic bag combine the pieces of meat and the marinade. Seal and refrigerate overnight. Turn the bag over to marinate all sides of the meat pieces.
  4. Select Bake as opposed to Broil and preheat the oven at 425F for 15 minutes. Turn down the oven to 350F. Using a bread pan, fill it halfway with water and place it on a lower rack in the oven and off to one side. This helps the meat to stay moist even as it roasts.
  5. Remove meat pieces from the marinade. Discard the marinade. Arrange the meat pieces in a roasting pan with a rack. Bake for 2 hours turning the meat pieces from time to time in order to brown all sides.
  6. Slice the meat into 3/8 inch or 1/4 inch slices. Serve on a bed of lettuce with steamed rice.


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