Chinese Roast Pork

Chinese Roast Pork

62
CHRISTYJ 104

"Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!"
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Ingredients

servings 351 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
  4. Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

62
  1. 76 Ratings

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Most helpful positive review

Awesome!! I marinated the pork (butt) overnight, then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy, I took 3/4 cup of juices and added cornstarch, then a pinch of ...

Most helpful critical review

Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish!

Awesome!! I marinated the pork (butt) overnight, then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy, I took 3/4 cup of juices and added cornstarch, then a pinch of ...

This is a great recipe that I recommend to everyone. On my second attempt I pricked the meat before marinating and the flavour was too intense. Kat

Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish!

We all thought this was EXCELLENT!!!

This was the best pork roast we had in a long time. Only one change, I slow-cooked the roast in the oven on 250 degrees for 3 hours and then raised the heat to 300 degrees and removed the lid s...

My husband loved the recipe and so did our guests. It's delicious and the meat becomes so tender and juicy. I am having another dinner this weekend and this will definitely be on the menu!

This was really good. I added a little chinese five spice powder (maybe about 1/8 tsp)and let it marinade overnight. This was a cheap roast that came out very tender. I did have a problem with t...

Excellent, placed glaze in crockpot with roast for 8 hours. Will be making again...very good with mashed potatoes.

Absolutely delicious, I wouldn't change a thing about this recipe. My husband had seconds, and declared this recipe a keeper!