A few days ago we posted a picture of a Chinese Inspired Pork Roast on our Facebook page. After receiving some emails requesting the recipe, we decided it best to share with our AWESOME community!
Chinese Inspired Pork Roast
3 – 4lb Pork Roast (traditionally Roast Pork uses a pork belly, but a pork roast is fine)
1 Onion Sliced
The Finishing Sauce
1 tbsp honey
1 tbsp Hoisin Sauce
1 tbsp soy
1 tbsp bbq sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp fish sauce
Ok – first off, some people don’t have hoisin, fish sauce and rice vinegar in the pantry. Many grocery stores carry these items in the ethnic food section. Don’t let the lack of these ingredients prevent you from trying the recipe though! For example, you could substitute white vinegar or apple cider vinegar, even red wine vinegar for rice vinegar. Sure, it will give a different flavor, but it won’t last bad! Don’t be afraid to experiment. Give your sauce a taste beforehand – if you don’t like it, then don’t put it on the pork roast!
Take your roast out of the fridge about 1 hour before cooking to allow it to get to room temperature.
Preheat your oven to 325 degrees.
Place sliced onions and 3 tbsp of water to the bottom of a roasting pan. Liberally rub 4-2-2-2 seasoning all over the pork roast. Let sit for 15 to 30 minutes.
4 tsp Sea Salt or Kosher Salt
2 tsp black pepper
2 tsp granulated garlic (or garlic powder)
2 tsp onion powder
Cover roast with a lid or lightly with aluminum foil and place on the center rack in the oven. Roast for approximately 1 1/2 hours. Take out of the oven and switch from “bake” to “broil”. Remove lid or foil and brush on the sauce. Place roast under the broiler for approximately 5 minutes. Keep an eye on it as you want the sauce to caramelize but not burn. Take out from the broiler and brush another layer of sauce on the roast and place back under the broiler for another 3 – 5 minutes.
Remove from the oven and replace either the lid, aluminum foil, or remove from the roasting pan using your Kitchen Claws and make a foil tent. Let rest for at least 10 minutes (15 – 20 would be better). Use you Kitchen Claws to stabilize your roast and slice into desired thickness.