Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sticky Cantonese roast pork — China.
plus marinating
Equipment: Roasting tin with rack
Measures and names
Ingredients
- 700 g pork shoulder or fillet, cut into long strips
- 3 tbsp soy sauce
- 1 tsp Chinese 5-spice
- 3 garlic cloves, crushed
- 20 g fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 spring onions (scallions), sliced, to serve
- 1 tsp sesame seeds, to serve
- 300 g greens, stir-fried, to serve
Optional extras
- 1 tsp sweetener, for the glaze
Method
- Mix the soy sauce, 5-spice, garlic, ginger, vinegar, sweetener (if using) and sesame oil. Coat the pork strips and marinate for at least 30 minutes, or overnight.
- Heat the oven to 200°C (fan 180°C). Sit the pork on a rack over a roasting tin, saving the marinade.
- Roast for 25–30 minutes, basting with the marinade two or three times, until the edges are caramelised and the pork is cooked through.
- Rest for 5 minutes, then slice thickly across the grain.
- Scatter with spring onion and sesame seeds and serve with stir-fried greens — no extra salt; the marinade seasons it.
Swaps and tips
Bottled char siu sauce is loaded with sugar; this lighter marinade uses just a touch of sweetener. Serve with greens, not rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 2 g | 1 g | 23 g | 323 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
