This recipe results in gorgeously sticky and flavourful pork. It tastes like the pork served in my favourite Chinese restaurant. Serve at room temperature arranged in layers on a platter.
WARNING: This can make a huge mess of your oven! With that said and after cleaning up the mess from the first batch, I have since learned a few lessons. The cleaniest way to make this is place a cake rake in a roasted pan lined with foil because the basting sauce with drip off the pork and either get burned into your pan taking forever to soak and scrub off, or drip into your oven requiring you to clean if. This is an excellent recipe and quite as good as what you get in Chinese restaurants. However, it is time consuming so if you go through the effort of making a batch and you know you like it, make a double or triple batch because it does not take anymore time than a single and extras freeze well. - 01 Sep 2006 (Review from Allrecipes US | Canada)
My family loved this! I did add the chinese five spice as suggested. marniated this for about 10 hours, and then put the pork roast on a rotissery cooker. I basted the gravy on it through the cooking time, and it came out SO juicy and tender! This is one I will definately be making again. I used the leftovers to make some pork fried rice too. - 14 Nov 2003 (Review from Allrecipes US | Canada)
I grew up eating this, and I thought for a homemade version it was pretty good. Color is not the red vibrant color I am used to, so I did add a bit of food coloring in my marinade to brighten it up. It did come out much more like the real deal. Think I may cut back on the cinnamon a tad next time I make it though. Meat was very tender, thanks to the overnite marinating method. - 29 Jan 2009 (Review from Allrecipes US | Canada)