30 Jan 2009

Chinese roast pork

The first time we ate Chinese roast pork, we were in a Chinese restaurant. Well, that's pretty predictable. Looking around, we seemed to be the only European guests. All the others were Chinese and I didn't know what they were eating but it looked delicious.

When we asked the waiter for the same menu as the other guests he reacted detached. That menu was only for Chinese guests and we wouldn't like it.

It didn't take much time to confince him that we would really like to try. That was our first acquaintance with the Kantonese kitchen and we fall in love immediately.
One of these dishes was Chinese roasted pork.

Chinese roast pork

1 pound pork (one piece)


1 tbsp. dry sherry

2 tbsp. sugar

3 tsp. salt

1 tbsp. dark soy sauce

1 tbsp. hoisin sauce


4 tsp. clear honey

4 tsp. boiling water

4 tsp. sesame oil

Cut the meat in broad stripes. Put the meat in a bowl with the marinade and cover the bowl. Leave it in the fridge for one night.

Take the meat out of the fridge and leave it for an hour at roomtemperature.
Preheat the oven to 425 dgr. F. (220 dgr. C.). Place the meat on an oven rack and put the rack in the middle of the oven. Roast the meat 20 minutes, turn the meat and roast it again 20 minutes. When necessary, lower the temperature to prevent burning.

Take the meat out of the oven and glace it with the syrup while it's still warm. Cut the meat in slices and eat them warm or cold; just as you like it.

(adapted from the series Compact boeken)


Baking Soda said...

Ooh lekker! Wat voor vlees heb je hiervoor gebruikt? (eh varken maar hoe heet het?)

Marjoke said...

Voor dit recept heb ik fricandeau gebruikt. Het vlees moet niet te mager zijn want dan wordt het erg droog zodat ik het liefst de fricandeau gebruik uit de reclame; die is vaak iets minder mager.