Chinese roast pork

    9 hours 35 min

    Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!

    103 people made this

    Serves: 9 

    • 1.8kg (4 lb) bone-in pork roasting joint
    • 175ml (6 fl oz) soy sauce
    • 120ml (4 fl oz) dry sherry
    • 5 tablespoons honey
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground ginger
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Prep:8hr  ›  Cook:1hr35min  ›  Ready in:9hr35min 

    1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
    2. Preheat oven to 170 C (gas 3).
    3. Remove pork from refrigerator. Reserving marinade, remove joint and place in a 20x30cm baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 70 degrees C), brushing several times with marinade.
    4. Remove roast from oven and let stand 15 minutes. Combine drippings with remaining marinade. In a small bowl combine cornflour with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

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    Reviews in English (81)


    It is a lovely change to a usual meal but the marinade is very rich, all our guests loved it but they said the same thing very rich marinade  -  25 Dec 2017


    Awesome!! I marinated the pork (butt) overnight, then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy, I took 3/4 cup of juices and added cornstarch, then a pinch of salt, pepper, savory, ginger, and parsley. Great! Thanks for the recipe!  -  13 Oct 2002  (Review from Allrecipes US | Canada)


    This is a great recipe that I recommend to everyone. On my second attempt I pricked the meat before marinating and the flavour was too intense. Kat  -  24 Apr 2002  (Review from Allrecipes US | Canada)