Cantonese Roast Pork
Hoisin sauce is available from specialist shops and Chinese supermarkets.
- 2 1/2 lb boneless rindless pork in one piece, such as leg, blade or neck cuts with a little fat on the outside
- 2 tbsp thin honey
for the marinade
- 2 tbsp hoisin sauce
- 2 tbsp canned ground yellow bean sauce
- 4 tbsp thin soy sauce
- 6 tbsp sugar
- 1 tbsp Shaohsing wine or medium-dry sherry
- 1 tsp salt
- Cut the pork into 4 strips lengthways. Leave any fat on for added flavour.
- 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.
- 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.
- 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.
- 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.
- Transfer the slices to a rack. Brush them all over with the honey, making sure you don't miss the crevices.
- Bring the reserved marinade to a boil in a small saucepan and pour it into a warmed sauce-boat. Slice the meat and serve.
Calories: 507 kcal
Carbohydrates: 31 g
Protein: 66 g
Saturated Fat: 4 g
Cholesterol: 179 mg
Sodium: 1856 mg
Potassium: 1117 mg
Fiber: 1 g
Sugar: 29 g
Vitamin A: 1 IU
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 2 mg