Roast Pork W. Chinese Vegetable Recipe

1) Marinate the pork

Place the pork pieces in a large bowl or zip-top bag. Add soy sauce (1 tbs), hoisin (2 tbs), honey (2 tbs), Shaoxing wine (2 tbs), Chinese five-spice (1 tsp), dark soy (1 tsp), sesame oil (1 tsp), minced garlic (2 cloves), minced ginger (1 tsp) and 1/2 tsp salt. Toss to coat, press out excess air if using a bag, and refrigerate for at least 2 hours, ideally overnight for best flavor.

2) Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly brush the rack with 1 tsp vegetable oil to prevent sticking.

3) Roast the pork

Arrange the marinated pork pieces on the rack in a single layer, leaving space between pieces. Reserve the marinade for glazing (see safety note). Roast for 18–22 minutes, turning once halfway through, until edges begin to caramelize and an instant-read thermometer reads 145–160°F (63–71°C) depending on your preference for doneness. If pieces are large, roast up to 25–30 minutes, checking frequently.

4) Make and apply glaze

While the pork roasts, combine reserved marinade (about 2–3 tbs), plus honey (1 tbs), soy (1/2 tbs), and hoisin (1/2 tbs) in a small saucepan. Bring to a simmer and cook 1–2 minutes to reduce and kill any raw meat bacteria. Brush the cooked pork with the hot glaze and return to oven for 3–5 minutes to set and deepen color. Optional: broil on high for 1–2 minutes watching closely to caramelize edges.

5) Rest and slice

Remove pork from oven and let rest 5–7 minutes. Slice into 1/4-inch thick pieces across the grain for serving. Spoon any remaining glaze over slices.

1) Prep vegetables

Wash and trim bok choy, snap peas, and carrot. Halve bok choy lengthwise if small, or quarter if large. Slice carrots into thin matchsticks. Mince/slice garlic and julienne ginger.

2) Stir-fry

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add sliced garlic and julienned ginger and stir 15–20 seconds until aromatic (do not burn). Add carrots and snap peas; stir-fry 1–2 minutes until they start to brighten but remain crisp.

3) Add bok choy and sauce

Add bok choy, 2 tablespoons broth (or water), 1 tsp light soy, 1 tsp oyster sauce, 1/4 tsp salt and 1/8 tsp pepper. Stir and toss, then cover the pan or let the steam build for 1–2 minutes until bok choy stems are tender-crisp and leaves are wilted.

4) Finish

Uncover, raise heat to high for 15–30 seconds to evaporate excess liquid, and add 1/2 tsp sesame oil. Toss to coat and taste; adjust seasoning with a pinch more salt or soy if needed. Remove from heat.

Divide steamed rice among 3–4 plates. Arrange sliced roast pork over or beside the rice. Spoon a little extra glaze over the pork. Place the stir-fried vegetables alongside. Garnish with sliced scallions and sesame seeds if using. Serve immediately.