I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.

Ingredients

6 serv.

pork loin, roasts about 2 lbs each↗2
hoisin sauce1⁄2 cup
sherry wine (or brandy, or rum)1⁄2 cup
honey↗1⁄4 cup
soy sauce↗1⁄4 cup
toasted sesame oil↗2 tablespoons
hot sauce, such as Sriracha↗2 tablespoons
ginger, finely grated↗1 tablespoon
garlic powder↗1 tablespoon
five-spice powder1 tablespoon
onion powder↗2 tablespoons
red food coloring (optional, but traditional)↗

Step-by-step instructions

1
Mix all ingredients but the pork in a bowl to create the marinade.
2
Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
3
Preheat oven to 300ºF.
4
Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
5
Roast 1 hour.
6
While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
7
After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
8
Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App