Garlic Ginger Roast Pork

    Garlic Ginger Roast Pork

    (99)
    56saves
    11hours5min


    81 people made this

    Try this Chinese-style marinade for roast pork based on garlic, ginger, sherry and soy sauce. You won't be able to stop eating it!

    Ingredients
    Serves: 10 

    • 2 kg bone-in pork roast
    • 3/4 cup soy sauce
    • 1/2 cup dry sherry
    • 1/3 cup honey
    • 2 cloves garlic, crushed
    • 1/2 teaspoon ground ginger
    • 1 tablespoon cornstarch
    • 1 tablespoon water

    Directions
    Preparation:20min  ›  Cook:2hours45min  ›  Extra time:8hours marinating  ›  Ready in:11hours5min 

    1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag.
    2. 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.
    3. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
    4. Preheat oven to 160 degrees C.
    5. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a baking dish. Roast in the preheated oven for 1 hour.
    6. 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.
    7. Remove roast from oven and let stand 15 minutes.
    8. 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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    Reviews and Ratings
    Global Ratings:
    (99)

    Reviews in English (94)

    0

    I forgot to cover the roast with foil and the top went black but still tasted delicious. It was easy to prepare and the house smelt delicious while it was cooking (and while we were eating)!!  -  23 Apr 2012

    by
    90

    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 USA and Canada)

    by
    38

    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 USA and Canada)

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