Chinese Red Pork Butt Roast
Created by JazzSTKat on September 21, 2013
- Servings: 8
- Prep Time: 6-8h
- Cook Time: 0m
- Recipe #10587
Ingredients
- 1/4 cup soy sauce (Chinese soy sauce)
- 1/4 cup granulated sugar
- 8 tablespoons honey, divided
- 2 tablespoons hoisin sauce
- 1 tablespoon bean curd (preserved bean curd, red or plain)
- 1 tablespoon rice wine (Chinese rice wine, also known as shaoxing, NOT sake)
- 3 garlic cloves, large (minced)
- Red food coloring (about 3 dashes should be enough)
- 2 1/2 to 3 pounds pork butt roast (cut into 2 long strips)
How to Make
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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.
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Step 2: Preheat oven to 375 degrees F.
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Step 3: Pour 1/2 cup water into a large roasting pan fitted with a roasting rack.
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Step 4: Using tongs, transfer pork to rack; reserve marinade.
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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.
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Step 6: Thinly slice pork and serve.
Nutritional Facts
- 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