Chinese Red Pork Butt Roast
Recipe: #10587
September 21, 2013
Categories: Pork Roast, Asian, Chinese, Christmas, Easter, Fathers Day, Game/Sports Day, New Years, Romantic Dinner, Sunday Dinner, Oven Bake, High Protein, more
"Chinese roast pork is the absolute best roast, it's crispy outside and tastes like candy because of the honey. Pork butt should be used for this because it has enough fat to keep the pork moist while it is roasting. After roasting it has its beautiful ruby red color! I didn't add the cook time because it will depend on what size roast you are using, Roast until a meat thermometer registers 155 degreesF. There is a 6-8 hour marinade time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (184.5 g)
- Calories 497.9
- Total Fat - 27.6 g
- Saturated Fat - 9.8 g
- Cholesterol - 139.1 mg
- Sodium - 603.1 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 0.1 g
- Sugars - 23.8 g
- Protein - 36.4 g
- Calcium - 45.7 mg
- Iron - 2.7 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Mix soy sauce, sugar, 4 tablespoons honey, hoisin, bean curd, wine, garlic and food coloring in a large bowl. Add the two pieces of pork roast; turn to coat. Cover and refrigerate 6-8 hours, turning pork often.
Step 2
Preheat oven to 375 degrees F.
Step 3
Pour 1/2 cup water into a large roasting pan fitted with a roasting rack.
Step 4
Using tongs, transfer pork to rack; reserve marinade.
Step 5
Roast the pork until almost cooked through, basting every 15 minutes with marinade and turning the pork halfway through cooking, about 45 minutes. Continue to roast until meat thermometer inserted into center of each pork piece registers 155 degrees F, about 15 minutes longer. Brush remaining 3 tablespoons of honey over pork, then cool 15 minutes.
Step 6
Thinly slice pork and serve.
Tips
No special items needed.
2 Reviews
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