Cantonese Roast Pork
HT MC Chinese 110mins
Hot Pork Alcohol Main Course Dairy free
Guangdong Asia Asian
Boned Leg of Pork
tbsp Soy Sauce
tbsp Hoisin Sauce
tbsp Caster Sugar
tbsp Dry Sherry
tbsp Sesame Oil
Remove the skin from the pork, leaving a thin layer of fat on the meat. Wipe and tie into a neat shape with string.
In a large bowl mix together the soy and hoisin sauces, honey, sugar, sherry and salt, add the pork and turn in the marinade
to coat well, rubbing it in with your
hands. Cover and leave to marinate in a cool place for 1 hour, turning occasionally.
Preheat the oven to 200C, 400F, Gas mark 6.
Heat the sesame oil in the casserole and fry the pork over a high heat until lightly browned on all sides. Add any marinade
left in the bowl, the stock and the star
anise, and bring to the boil. Remove from the heat, baste the pork with the juices, then cover and cook in the centre of
the oven for about 1-1/2 hours, basting the
pork every 20 minutes.
To serve - place the meat on a warmed serving platter and remove the string. Carve into thick slices and serve hot.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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