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Chinese Roast Pork is a pork roast that is seasoned mainly with Chinese seasonings along with some natural ones. It is that special dish we usually save for special occasions or big dinner events.
In my family this is usually done a few Sundays for dinner and definitely at our annual Christmas dinner. It is a treat to look forward to this dish since it is not prepared often.
A pork leg is seasoned by making cuts in the pork and stuffing a mixture of Chinese and Jamaican seasonings in the holes as well as rubbing the rest all over and letting it marinate in a large sealed seasoning bowl.
When ready to bake, use a non stick 9 x 13″ baking pan. This blend of seasonings creates a tangy and spicy flavored tender baked pork. When semi-cooled, it is thinly sliced against the grain and served with a gravy made from the drippings. Leave me a reply and tell me what you think.
Chinese Roast Pork
- 3 Lbs. Pork leg or shoulder
- 5 Cloves Garlic minced
- 2 Stalks Scallions cut fine
- 3 Sprigs Fresh Thyme leaves
- 1/4 - 1/2 Scotch Bonet Pepper Minced
- 2 Tbsp. Dark or Mushroom Soy Sauce
- 2 Tbsp. Red Wine
- 2 tsp. Sugar
- 1 tsp. Garlic Salt
- 1 tsp. Season Salt
- 1 Tbsp. Hoisin Sauce
- 2 tsp. Oyster Sauce
Mix all above seasonings together in a bowl.
Clean pork. Using a sharp knife, make cuts in the shape of an "X" 1" apart across one side of the pork.
Stuff all holes with seasonings. Add the rest to the top of the pork and rub all over. Place in a baking dish and cover with foil. Leave to marinade 2 hours or overnight.
Pre-heat oven to 350 degrees. Bake covered for about 2 hours. Check after 1 hour and turn on other side. If still not soft after 2 hours, continue cooking until desired tenderness.
Drain drippings into small pot and thicken with 1-2 tsp. Of flour or cornstarch diluted in water. Season to taste.
When semi-cool, carve against grain and place back in baking dish. Garnish with scallion cut up.