Chinese roast pork


  • 2 × 350 g (12 oz) pork fillets, trimmed
  • 1 teaspoon Chinese five–spice
  • 2 cloves garlic, crushed
  • ⅓ cup (75 g) caster (superfine) sugar
  • ½ cup (125 ml) hoisin sauce
  • 2 tablespoons salt–reduced soy sauce
  • 1½ tablespoons shaoxing rice wine, sake or dry sherry


  1. Place the pork in a non–metallic dish and rub all over with the Chinese five–spice powder and then the crushed garlic.
  2. Combine the sugar, hoisin sauce, soy sauce and rice wine in a small bowl and pour over the pork, tossing to coat.
  3. Cover with plastic wrap and refrigerate for at least 2 hours.
  4. Preheat the oven to 200°C (400°F/Gas 6).
  5. Pour enough water into the base of a large roasting pan to come about 2.
  6. 5 cm (1 inch) up the sides of the pan.
  7. Set a grill rack over the top and arrange the pork fillets on the rack.
  8. Cook for 25 minutes, basting the meat frequently with the leftover marinade, and turning over halfway through cooking.
  9. Remove the pork from the oven and leave to rest for 15 minutes, before carving into slices and serving.

Serves 4–6
Preparation: 15 minutes, plus at least 2 hours marinating
Cooking: 25 minutes


Source: Low Fat No Fat Asian Cooking
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