Roast Pork (Thit Xa Xiu)

Sweet and savory roast pork is a must-have and must-know recipe for all Asian food lovers.  Roast pork is used as an ingredient in many Asian dishes from stir-frys and noodle soups to sandwiches and steamed buns.

Learn this easy, no fuss recipe.  I don’t use the store-bought seasoning packet but show you how to make the marinade from-scratch.  Did you know that some seasoning packets contain wheat?  Yes, it’s from the soy sauce powder.  Try this wheat-free marinade which also has less sugar and no red food coloring.  (I know we’re use to see our roast pork a bright artificial red.)

Pork not your favorite?  This recipe works well with chicken too.  The process is the same but use a meat thermometer and check the recommended cooking guidelines.

 Watch the video below for instructions.


1 pound pork shoulder or butt
1 Tbsp granulated onion
1 Tbsp paprika powder
2 tsp garlic powder
1/2 tsp cayenne powder
1/2 tsp 5-spice powder
4 Tbsp gluten-free tamari or soy sauce
4 Tbsp water
2 Tbsp sweet sake or rice wine
2 Tbsp honey
1 Tbsp sesame oil

2 Tbsp rice vinegar


Cut pork into smaller pieces, about 6 inches long by 3 inches thick.

Mix dry spices in a measuring cup.  Add tamari/soy sauce, water, sake/rice wine, honey and sesame oil.  Stir marinade until well-blended.

Put pork in a plastic sealable bag and pour in the marinade.  Seal the bag and then work it with your hands to evenly distribute the marinade.  Refrigerate for 1 hour.

Preheat oven to 400 degrees Fahrenheit.

Pour rice vinegar into a baking dish.  Add enough water to cover the bottom of the baking dish, no more than 1/4″ high.  Insert the roasting tray.  Place pork pieces on top of the roasting tray allowing room between each pork piece.  Cover the dish with foil and seal well.  Bake for 20-25 minutes or until the internal temperature is 145-150 degrees.  Remove from oven and unwrap the foil.   Be careful as there is steam inside.

Allow the meat to rest for a few minutes before slicing and serving.

Yields:  3-4 servings

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