You’ll be ‘pigging out’ to your heart’s delight on this dish, which has been marinated in a sherry honey marinade and then roasted to perfection.
| Servings: | 9 |
| Yield: | 8 to 10 servings |
Ingredients
- 4 pounds bone-in pork roast
- ¾ cup soy sauce
- ½ cup dry sherry
- ⅓ cup honey
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 1310 mg |
| Sugars | 11 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Half the size, cooked for half the time on the gas Weber. No sherry so used an English vermouth instead. It turned out tender and tasty. Should have used the marinade to baste more but happy with the tesult
We loved it. We made exactly as directed and it was delicious.
This recipe has become a staple in our house. My husband loves it.
Meat is nice and tender and great to dice and add to a salad
This was a wonderful recipe – followed it exactly, though I had a 9 lb bone in roast so I had to cook it longer… WONDERFUL! When my son-in-law took his first bite, he said, “This is awesome!” Everyone else around the table loved it too. Definitely a do-over!
I’ve made this twice now, once without the sherry and once with. I followed the recipe precisely, and I just do not see what others do in this recipe. I’m aiming to reproduce the roast pork I get in Chinese restaurants in the northeast US, and this is nowhere close. The roast itself came out somehow a mix of bland and bitter, and the sauce was not something I’ve ever had at a Chinese restaurant. Can’t recommend as written.
OK, but disappointing. The pork didn’t have much of the marinade flavor throughout the meat. When combining the cornstarch, water & remaining marinade to cook & serve over the pork, we thought it was very salty tasting. Did everything according to directions except we used a pork loin instead of a pork roast. We had 1 1/4 lb loin but did size everything accordingly & the bake time. I think if we’d used a roast maybe the flavor would’ve been more throughout the meat, but the saltiness would’ve still been a problem for us.
I made no changes except to cook it in a crock pot, then use the marinade and juices to make the gravy as directed. Served over rice. Delicious!
This was great! I followed the recipe word for word, except it was cooked through in only 1 1/2 hours. Everyone loved it! The loin had ribs attached, and people dipped them in the gravy.
Have actually made this several times according to the recipe and it returns a nice, flavorful, moist roast. I have made it with both bone-in and using a boneless pork loin. I believe the bone-in is better but the boneless gives you a wonderful start to pork medallions that really works well with the gravy. Thanks for the recipe.
Excellent. I followed the recipe exactly as written. I will definitely be making this again.
Absolutely perfect! Rich, deep, and authentically Chinese flavor. The only substitute I made when originally making this was using 2 tablespoons of fresh ginger (I use the paste in a tube sold in my produce section). The fresh ginger has a brighter flavor than dried and is perfect for something like this. It was a massive hit, and I made again a few days later with the addition of 1 teaspoon of Chinese five spice powder mixed into the marinade. Even better!! Yes, the flavor is strong, it’s a highly reduced sauce! Don’t pour it all over the slices until you’ve tasted it! A little drizzle is more than enough for a slice. I serve this with steamed rice and steamed bok choy.
Marinated the roast for 2 days and then cooked it in the slow cooker. We found it very dry and way to salty.
Excellent.
Great
I Like
Before I even cook this bad boy! I know it’s going to be a HIT! I have used the seasonings mentioned which make for an excellent flavor and glaze. This will be this Sunday’s Main Course Meat. Geri
This is one of the best ever ..
Cooking a 4-lb pork roast for 2.5 hours will make it hard as a rock.
I don’t usually rate recipes, but this was amazing! Absolutely delicious, tender- perfect!
I was a little nervous at all the reviews saying the flavor was overwhelming. I marinated this overnight and the flavor was great and definitely not overwhelming. Only issue I had was my oven doesn’t heat correctly at 325 so I had to cook at 350 and I left it a little too long so some parts dried a little. Great recipe full of flavor. I will definitely make this again and try in a slow cooker.