Chinese Roast Pork

Chinese Roast Pork

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This dish can be eaten either hot or cold and is traditionally accompanied by Chinese mustard.
Servings: 6
Calories: 340


  • 3 lb Loin of pork boned and trimmed of fat
  • 2 floz Soy sauce
  • 4 Tbs Soft brown sugar
  • Salt and pepper to taste
  • 2 Tbs Rice wine or dry sherry
  • piece Fresh root ginger peeled 2 1/2 cm (1 in) and sliced


  • Cut the meat in half. Combine the soy sauce, sugar, salt, pepper, wine or sherry and ginger in a large dish.
  • Add the pork and marinate at room temperature for 4 hours, basting frequently.
  • Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
  • Put the pork and marinade in a roasting pan and roast for 10 minutes. Turn the meat over and increase the temperature to very hot 23o°C (Gas Mark 8, 45o°F). Continue to roast for about 40 minutes, turning and basting frequently during cooking, or until the pork is cooked through and tender.
  • Preheat the grill (broiler) to high.
  • Put the meat under the grill (broiler) and grill (broil) for 4 to 6 minutes, or until the meat is evenly browned.
  • Transfer to a serving dish, discarding the marinade, and cut into slices before serving.
Calories: 340 kcal
Carbohydrates: 9 g
Protein: 52 g
Fat: 9g
Saturated Fat: 3 g
Cholesterol: 143 mg
Sodium: 664 mg
Potassium: 883 mg
Fiber: 1 g
Sugar: 8 g
Calcium: 20 mg
Iron: 2 mg
Cuisine Asian
Ingredients Pork
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