Recipe: Chinese Pork Roast

“Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you ‘pigging out’ to your heart’s content!”


 Original recipe makes 8 to 10 servings

  • 2kg Bone-In Pork Roast
  • 2 cloves Garlic, minced
  • 3/4 cup Soy Sauce
  • 1/2 teaspoon ground Ginger
  • 1/2 cup Dry Sherry
  • 1 tablespoon Cornstarch
  • 1/3 cup Honey
  • 1 tablespoon Water


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 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 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.

With thanks to for this recipe.