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
toasted sesame oil
Sriracha sauce (or other hot sauce)
freshly grated ginger
red food coloring, optional
In This Recipe
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.