Roast Pork W. Chinese Vegetables Recipe

Prepare and marinate pork

Trim any excessive fat from the pork loin and pat dry with paper towels. Using a sharp knife, score the fat surface in a shallow crosshatch (if there is a fat cap) to help the marinade penetrate and the glaze set.

In a bowl, whisk together soy sauce, hoisin sauce, Shaoxing wine, oyster sauce, honey, five-spice powder, minced garlic, grated ginger, sesame oil, white pepper and 1 tsp salt until smooth.

Place the pork in a large resealable bag or shallow dish. Pour 3/4 of the marinade over the pork (reserve the remainder for glazing during the roast and to baste after resting). Massage the marinade into the meat, ensuring even coverage. Seal or cover and refrigerate for at least 4 hours, ideally overnight for best flavor.

Remove the pork from the refrigerator 30–45 minutes before roasting to come toward room temperature. Preheat oven to 200°C (400°F).

Roast the pork

Place the marinated pork on a rack set in a roasting pan (fat side up if present). Roast at 200°C (400°F) for 10 minutes to start the exterior color, then reduce temperature to 175°C (350°F). Continue roasting until internal temperature reaches 63°C (145°F) for medium (about 20–30 more minutes for a 1.5 kg loin; times vary by oven and shape). Baste once halfway through with some reserved marinade (brush gently).

If you want a glossy sweet finish, during the last 5 minutes of roasting brush the pork with the remaining reserved marinade mixed with 1 tbsp honey and return to oven until glaze is set and slightly caramelized. Monitor closely to avoid burning.

Remove pork from oven when 63°C (145°F) internal temp reached. Tent loosely with foil and rest for 10–15 minutes (carryover will bring temp up a few degrees). Reserve any pan juices for serving if desired; skim off excess fat.

Prepare vegetables

While the pork rests (or during the last 15 minutes of roasting), prepare vegetables: wash and halve bok choy lengthwise, slice napa cabbage, julienne carrot, trim snow peas, slice shiitake mushrooms and cut green onions into 4 cm pieces. Mix chicken stock, light soy, oyster sauce, cornstarch and cold water to form a smooth slurry; set aside.

Stir-fry vegetables

Heat a large wok or wide skillet over high heat until hot. Add 1–2 tbsp vegetable oil and swirl to coat. Add sliced garlic and stir briefly (about 10–15 seconds) until fragrant but not browned.

Add carrots and shiitake mushrooms first and stir-fry 1–2 minutes until they start to soften. Add napa cabbage and snow peas and continue to stir-fry 1–2 minutes until vegetables are bright and beginning to tenderize.

Add bok choy (cut side down if halved) and pour in the prepared stock-sauce slurry. Stir gently to combine, then let sauce come to a simmer for 30–60 seconds so cornstarch activates and sauce thickens to a glossy coating.

Toss in green onions, season with 1/2 tsp salt and 1/4 tsp black pepper, and finish with 1 tsp sesame oil. Taste and adjust seasoning with a splash more soy or salt if needed. Remove from heat.

Slice the rested pork into 1 cm–1.5 cm slices across the grain for tenderness and arrange on a serving platter.

Spoon the stir-fried Chinese vegetables alongside or nestle the pork slices over a bed of the vegetables. Drizzle any reserved pan juices or a little extra sauce over the pork for moisture and flavor.

If using, brush a thin layer of 1 tbsp honey over pork slices for extra gloss, and sprinkle toasted sesame seeds and chopped cilantro or extra green onion over the dish as garnish.

Serve immediately with steamed rice or noodles.