Chinese Roast Pork

By Kayb
March 29, 2010

Author Notes: While this is certainly NOT traditional Chinese roast pork, it's roast pork and it features Asian ingredients to produce a lovely, succulent piece of meat with a great, distinctive flavor. Leftovers, should there be any, are great in fried rice or egg rolls or wrapped in pancakes as if it was muu shu pork.Kayb

Serves: 8


  • 4lb pounds pork shoulder roast
  • 3 tablespoons Chinese five-spice powder
  • 1/2 tablespoon ground black pepper
  • 2 tablespoons peanut or canola or corn oil
  • 1 medium onion, chopped fine
  • 1 tablespoon minced ginger
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 1/4 cup Pad Thai sauce
  • 1 teaspoon sriracha (or to taste)
  • 2 teaspoons sesame oil
  • 2 tablespoons light soy sauce or tamari
  • 2 tablespoons creamy peanut butter
  • 1/2 cup chicken stock
In This Recipe


  1. Coat roast in a mixture of five-spice powder and black pepper and sear over medium high heat in a large Dutch oven; remove to plate.
  2. Lower heat to medium and cook onion until soft; add ginger and garlic and cook until fragrant. Return roast to Dutch oven and move to 300-degree oven.
  3. Combine remaining ingredients except for chicken stock and baste roast liberally. Cover again and roast for 3 hours total. Baste every 30 minutes or so, and add chicken broth to pan if it appears to be getting too dry.
  4. Remove roast from Dutch oven and transfer to rack in roasting pan. Increase heat to 350 and roast for another 30 minutes.
  5. Meanwhile, add water to pan juices and deglaze Dutch oven over medium high heat, reducing until thick. Serve sauce over chunks of roast pork.

More Great Recipes:
Chinese|Pork|One-Pot Wonders|Slow Cook|Serves a Crowd|Entree

Reviews (5) Questions (0)

5 Reviews

NakedBeet April 3, 2010
This looks really good. Love the peanut and sesame oil, etc... what would usually be in the Pad Thai sauce?
Author Comment
Kayb April 1, 2010
@cfwg -- should work. My expertise in duck-cooking is limited to the wild ones they shoot around here, which means braising breasts in red wine.
coffeefoodwrite April 1, 2010
This looks very interesting and tasty -- I wonder how it would be with duck?
mrslarkin March 31, 2010
aargersi March 30, 2010
This looks and sounds amazing!!!