Cantonese roast pork

• Hoisin sauce is available from specialist shops and Chinese supermarkets.


serves 4; serves 8 with 3 — 4 other dishes
900 g - 1.1 kg (2 - 2 1/2 lb) boneless, rindless pork in one piece, such as leg, blade or neck cuts with a little fat on the outside
about 30 ml (2 tbsp) thin honey

for the marinade

30 ml (2 tbsp) hoisin sauce
30 ml (2 tbsp) canned ground yellow bean sauce
60 ml (4 tbsp) thin soy sauce
90 ml (6 tbsp) sugar
15 ml (1 tbsp) Shaohsing wine or medium-dry sherry
5 ml (1 tsp) salt


1. Cut the pork into 4 strips lengthways. Leave any fat on for added flavour.

2. Make 3—4 diagonal cuts across the width of each strip of pork, cutting only 3/4 of the way through so as not to cut the strip into pieces. This allows the marinade to penetrate and is the traditional presentation.

3. Mix the ingredients for the marinade in a large bowl. Add the pork strips and coat them all over with the marinade, piercing them with a fork for better absorption. Leave the mixture at room temperature for 4 hours, turning the strips over every 30 minutes with a fork and repricking them.

4. Heat the oven to 190°C (375°F) gas 5. When hot, drain the strips of meat, reserving the marinade, and put them side by side on a rack in the top third of the oven. On the shelf below put a roasting tin filled with water to a depth of about 15 mm (1/2 in). Cook for 30 minutes, by which time the top of the meat will already be reddish brown.

5. Remove the rack from the oven, dip each strip of meat into the marinade and return them to the rack with their bottom sides up. Cook for another 10-15 minutes, then reduce the heat to 180°C (350°F) gas 4 and continue cooking for 15 minutes.

6. Transfer the slices to a rack. Brush them all over with the honey, making sure you don't miss the crevices.

7. Bring the reserved marinade to a boil in a small saucepan and pour it into a warmed sauce-boat. Slice the meat and serve.

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