Chinese Red Roast Pork With Bok Choy

Prep Time
Cook Time
8h 20m
Ready In

"I've had this recipe for many years (approximately 10-16 yrs.). It was originally aired on a Christmas family special where various FoodNetwork chefs presented their families traditional recipes. This particular recipe is one that Chef Ming Tsai's father made for Christmas and one that the family favored. The reason I kept this recipe for all these years is that it looked absolutely delicious and I love Chinese food, so placing it here for safe keeping seeing that it is no longer available on foodnetwork nor anywhere in cyberspace. Note that the full measure of some of these ingredients are accounted for in the calorie count, but a lot of it is not consumed as it is part of the cooking liquid."

Original recipe yields 12-18 servings


  • Serving Size: 1 (823.6 g)
  • Calories 900
  • Total Fat - 33.7 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 319.3 mg
  • Sodium - 6032.3 mg
  • Total Carbohydrate - 44.3 g
  • Dietary Fiber - 1.5 g
  • Sugars - 35.1 g
  • Protein - 99.5 g
  • Calcium - 121.3 mg
  • Iron - 7 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 4.1 mg

Step 1

Put all liquid ingredients and sugar in a tall stockpot and bring to a boil.

Step 2

Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’ (fat from the surface).

Step 3

Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft.

Step 4

Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes.

Step 5

In the last 10 minutes of reducing, add the bok choy to cook until soft. Place bok choy around the pork and glaze pork with reduction.

Step 6

Serve with side of sambal oelek.

NOTE: The original recipe reads "2 boxes of Chinese rock sugar", not knowing the weight for 2 boxes, I approximated to about 14 oz., but for all I know 1 box may measure 14 oz. alone (more or less). Use the Chinese rock sugar to your best judgement and preferable taste.

Tips & Variations

No special items needed.