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.
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
*This post contains affiliate links.*