Cantonese Roast Pork

These bright golden red Cantonese roast roasted pork slices are an extremely recognizable mainstay of Chinese cuisine. The perfect balance of the sweet and savory marinade and tender cuts of pork make this a great appetizer or a great addition with a rice or noodle dish.

I have included two different methods of cooking this dish, depending on the amount of time you have.

Makes 2 pounds


Large baking dish
Meat thermometer


2 lb Pork
1T Rice Wine or Sweet Sherry
2T Sugar
2T Soy Sauce
1T Hoisin Sauce
1t Garlic
1t Ginger Root
1 Star Anise
1/2t Cinnamon
1/2t Red food coloring
6 Green Onions


Mince garlic and ginger.

In a large bowl, add all ingredients (except pork and green onion) and mix until evenly combined.

Trim most of the visible fat from the pork and cut into thick strips or long chunks.

Place all the pork in a single layer in a large baking dish and pour liquid mixture over all the pork

Marinate pork for 6 to 12 hours, turning pork occasionally.


Preheat oven to 500.

Drain the marinade from baking dish with the pork. Save 1/2 cup of the marinade.

Place the green onions in the bottom of the baking dish to create a grid.

Place pork over the top of the green onions in a single layer.

Bake pork for about 20 minutes, turning frequently and basting with marinade. Pork is done when meat thermometer reads 145.


Remove pork from your baking dish.

Rest Pork on a cutting board for 15 minutes before slicing.

Slice the pork across the grain and serve.


The best cut of pork to use is picnic shoulder, butt or a regular fresh ham.

There is a second method for cooking this recipe. It takes a little longer and requires some extra hardware. This is the more traditional method, involving hanging the pork:


Place a very wide roasting pan full of water on the lowest rack in your oven. This is to catch all drippings from the pork which will be suspended from above.

Use and unpainted S-shaped metal hook to suspend the pork from the highest rack in your oven. A wire hanger bent to shape will do.

Trim any long chunks of pork to keep it out of the water.

Preheat the oven to 350.

Hang pork pieces over the water bath.

Roast for about 45 minutes.

Increase the oven temperature to 450 and roast for 15 more minutes, until the pork pieces are crisp and red/gold.


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