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Chinese Roast Pork

August 28, 2013


I’ve tried many recipes for Chinese roast pork, and most were good … But none were great.

So I decided to blend a few ideas from one recipe with a few ideas from some others, and then add a twist or two of my own … And here’s the result.

Most recipes call for a different cut of pork than what I use. But I like using country style pork ribs for several reasons: they’re inexpensive, and the bones and high fat content deliver excellent depth of flavor.

This recipe makes a very large batch. Perfect for storing in the freezer.

You’ll Need:

5 pounds pork country ribs, bone in

For the Marinade
1/4 cup sugar
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup good quality balsamic vinegar
1 teaspoon five spice powder
2 teaspoons sesame oil
1 1/2 tbs minced ginger
1 1/2 tsp minced garlic
1/4 cup honey
1/4 cup ketchup

Several roasting pans
Saran Wrap


1. Blend all marinade ingredients in a roasting pan large enough to accommodate the pork in a single layer.

2. Add the pork, turning it over a few times to coat.

3. Cover with Saran Wrap & refrigerate overnight.

4. The next day, place roasting pans with a few inches of water in them on the bottom rack of your oven. Enough pans to mostly cover the rack.

5. Heat oven to 300 degrees. If you have a convection fan, turn it on.

6. Remove the ribs from the marinade & distribute in a single layer directly on the rack that sits above the pans filled with water. As the ribs cook, the drippings should fall into the pans of water, so consider that as you place the ribs on the rack.

7. Bake for about 45 minutes, until the meat is well browned & crisped. Check the oven a few times during this cooking time & add more water to the roasting pans if they start to dry out.

8. After you remove the ribs from the oven, let them cool, then remove meat from the bone, slicing or dicing, in whatever form you want to use and/or store it.

9. You will definitely need to clean the rack of your oven after cooking. The easiest time to do this is when the rack is still warm, as the drippings won’t have hardened yet. Don’t let this step deter you — soap, water & a scrubby sponge will easily do the trick!


From → Food & Cooking, Pork

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