Best Chinese Roast Pork On Garlic Bread Recipes

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
• Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
• Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
• Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
• Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
• Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
• Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
• After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
• By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
• Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD

Steps:

• In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.
• Preheat the oven to 400 degrees F.
• Mix the coriander seeds with the paprika and cumin seeds.
• Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.
• Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.
• Mix together
• Preheat the oven to 400 degrees F.
• Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.

ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD

Steps:

• Honey Roasted Loin of Pork: Preheat the oven to 400 degrees F. Mix together the honey and brown sugar. Roll the pork loin in to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
• Duck Sauce: Mix together apricot jam, cider vinegar and water.
• Garlic Bread: In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes. (The longer it rests, the more garlic-y it will be).
• Preheat the oven to 400 degrees F. Mix the coriander seeds with the paprika and cumin seeds. Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the load in foil and bake for 10 minutes. Remove the foil, separate the halves, and bake for 5 more minutes, or until crunchy.
• Assembly: Cut bread into 4 portions. Shmear with Duck Sauce. Cover with the sliced Honey Roasted Loin and enjoy!

GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD

Steps:

• Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
• Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
• Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
• Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It will continue to cook as it rests.)
• Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
• While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
• Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.

CHINESE ROAST PORK

Steps:

• 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.