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Author Notes: I've always loved oriental pork roasts, but I couldn't find any one recipe that I really liked, and that wasn't an all-day affair. So taking a bunch of online recipes I played around until I ended up with this recipe that's easy and very tasty. —The Sly Bear
- 2 to 3 pounds pork roast
- 1/2 cup hoisin sauce
- 1/2 cup sherry
- 1/4 cup honey
- 2 tablespoons toasted sesame oil
- 2 tablespoons Sriracha sauce (or other hot sauce)
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon five-spice powder
- 1/4 onion, grated
- red food coloring, optional
- Mix all ingredients but the pork in a bowl to create the marinade. The red food coloring is optional, but traditional.
- Place the pork in a zip-lock bag and pour in the marinade. Squeeze out as much of the air as you can, seal the bag, and marinate the meat overnight in the refrigerator.
- Preheat the oven or grill to 300ºF.
- Place the pork roast 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.
- Roast for 1 hour.
- While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
- 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.
- Let rest 10 minutes. Slice the pork thinly and serve over noodles or rice.
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