Chinese Roast Pork
You can try this recipe with a tenderloin, but there’s nothing like the flavor and texture from boneless pork shoulder. True, there’s a lot of fat left in the meat, but it keeps it juicy for all the other wonderful things you can do to this pork once it’s roasted and fragrant.
Chinese Roast Pork, from Complete Chinese Cooking
3 lbs. pork shoulder, cut into 2″ x 2″ x 8″ pieces
2 T soy sauce
2 T dry sherry
2 tsp sesame oil
1 tsp salt
2 tsp ginger juice – I substitute 1 T finely grated ginger
2 T honey
2 T sugar
2 crushed garlic cloves
Marinate pork overnight, turning occasionally. Roast the pork on a wire rack at 350F for 40 – 45 minute or until tender, basting every 10 – 15 min. Our cuts took at least another 15 minutes. This meat goes great thinly sliced over noodles, chopped up into char siu bao, or sneakily nommed while standing by the fridge at 1a.m.
