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My review
Chinese Roast Pork
684
CHRISTYJ
"Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!"
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Ingredients
servings 351Original recipe yields 9 servings (8 to 10 servings)
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Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch 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 the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch 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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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 7995 Ratings
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Most helpful positive review
10/13/2002
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 ...
Most helpful critical review
10/7/2000
Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish!
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10/13/2002
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 ...
4/24/2002
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
10/7/2000
Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish!
1/30/2009
This was the best pork roast we had in a long time. Only one change, I slow-cooked the roast in the oven on 250 degrees for 3 hours and then raised the heat to 300 degrees and removed the lid s...
5/29/2003
This was really good. I added a little chinese five spice powder (maybe about 1/8 tsp)and let it marinade overnight. This was a cheap roast that came out very tender. I did have a problem with t...
10/27/2001
Excellent, placed glaze in crockpot with roast for 8 hours. Will be making again...very good with mashed potatoes.
4/20/2011
I am picky, but this deserves 5 stars! Great in the crock pot, as one reviewer tipped me, and just like my oriental friends make their roast marinade. Served with rice and vegetables it is a del...
11/29/2001
My husband loved the recipe and so did our guests. It's delicious and the meat becomes so tender and juicy. I am having another dinner this weekend and this will definitely be on the menu!