Wednesday, July 22, 2009

Chinese Roast Pork

This is an absolute winner in our house. Not only the flavour but the smell whilst it is cooking lures everyone into the kitchen. And once it is ready it is hard to kick people away as it is very tempting to eat just the way it is and has been known to disappear while the chef isn't looking.

Perfect for many asian influenced dishes such as noodle soups, fried rice or even in Chinese Roast Pork Rice Paper Rolls, as we had it.

Chinese Roast Pork

Serves: 4
ProPoints per Serve: 6
Old Points per Serve: 4
2 x 375g lean pork fillets
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 teapsoons red food colouring
1 clove garlic, crushed
1/2 teaspoon cinnamon
1 shallot, sliced lengthways

Remove any sinew or visible fat from the pork fillets.

Combine soy sauce, red wine, honey, brown sugar, food colouring and garlic in a large bowl. (I actually mix mine in a jug and then put in a large snap lock bag). Place shallot in marinade, sprinkle cinnamon on top and add the pork fillets. Marinate for at least one hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 180 degrees Celsius.

Drain pork fillets from marinade, reserve the marinade. Place pork on a wire rack, over a foil lined oven tray.

Bake in oven for 30 minutes basting with marinade frequently and also turning frequently.

Remove from oven, put on board and allow to rest. Cut pork into diagonal slices to serve.

(Click here for a printable version of this recipe)


redkathy said...

Oh my this looks wonderful! The cinnamon is a bit of a surprise to me. I'll have to try this out. DH and I really enjoy Chinese food.

Jo said...


It adds such a wonderful flavour especially if you have the time to marinade overnight. I actually recommend long marinading with this dish not only for flavour but for the colour as well.

I got this recipe from a chinese lady that ran our favourite chinese takeaway about 20 years ago - my family have been cooking it ever since.

I hope you do try and enjoy....

Cathie said...

we loved this. When it was first in the marinade my daughter turned her nose up but once cooked and served it was a big hit. The daughters boyfriend even said it was the best meal I had cooked. (Not sure how to take that as I have cooked a lot for

This is now on our top 20 meals for menu planning.

Thanks for the inspiration


Will said...

Delicious-sounding recipe. Very similar to a recipe my mother used to do many many years ago which she has unfortunately forgotten. But now I'll try yours!

A couple of Qs though - do you cook the pork uncovered throughout, as I thought that might dry it out too much?
Also, is 30 minutes a bit much for the same reason - or does it vary according to how thick the piece of pork fillet is?

Thanks for sharing the recipe.

stan g said...


mmmmm good is all i have to say!

i tweaked your recipe slighty, using grape jelly instead of red wine (i was out of wine and took a gamble with the jelly) and powdered garlic instead of fresh.
i used a 4.25lb center cut boneless pork loin punctured several times with a knife, along with deep score marks the length of the loin on both sides. marinated overnight(almost 24 hours) in a large zip lock bag, which i turned frequently.
before roasting, i tied the loin tightly with butcher's twine.
roasted uncovered at 350f, turning and basting with the reserve marinade every 15 mins until internal temp was 170 (about 3 hours). let it rest for about 30 mins before carving........

ooooooooooooooo my was it good!

thanks soooooo much!

ps.. the pan drippings make for a excellent sauce base for vegetables