Chinese Roast Pork In Puff Pastry Recipe

Prepare marinade

In a bowl, whisk together 1/4 cup hoisin sauce, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp Chinese five-spice powder, 2 tsp minced garlic, 1 tsp minced ginger, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.

Marinate pork

Trim excess fat from the 1 lb pork shoulder and pat dry. Place pork in a resealable bag or shallow dish and pour about two-thirds of the marinade over it, reserving the rest for basting/glazing. Massage marinade into meat, remove excess air (if using a bag), and refrigerate for at least 4 hours or preferably overnight for best flavor.

Sear and roast

Preheat oven to 400°F (200°C). Remove pork from refrigerator 20–30 minutes before cooking. Heat 1 tsp vegetable oil in an ovenproof skillet over medium-high heat until shimmering. Sear the pork on all sides, about 1–2 minutes per side, to build color. Brush seared pork with a bit of the reserved marinade, then transfer the skillet to the preheated oven and roast until internal temperature reaches 150°F (65°C), about 20–30 minutes depending on thickness. Baste once or twice during roasting with remaining marinade.

Glaze and rest

If you prefer a thicker shiny glaze: combine the reserved marinade (about 2–3 tbsp) with 1/2 tsp cornstarch mixed into 1 tsp water, warm briefly in a small saucepan until thickened, stirring. Remove pork from oven when 150°F reached, brush with the thickened glaze or remaining marinade and increase oven to broil. Broil 1–2 minutes to deepen color (watch closely to avoid burning). Let pork rest on a cutting board for 10 minutes; internal temp will rise slightly to about 155°F. Slice pork thinly (about 1/4" thick) against the grain for easier chewing.

Prepare pastry

Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Lightly flour work surface. Unfold the thawed puff pastry sheet and roll it gently into a roughly 12x12 inch square if needed. If using a pastry sheet labeled for two, cut into portions to make two hand pies; for one large parcel use the whole sheet.

Assemble filling

Spread about 1 tbsp extra hoisin sauce in the center third of the pastry (leaving a 1-inch border). Arrange a single layer of the sliced char siu (about 6–8 oz worth from the cooked pork) on top of the hoisin. Sprinkle 1–2 tbsp thinly sliced scallions over the pork. If using pickles sparingly, add a few thin strips to contrast the richness.

Fold and seal

Brush the 1-inch pastry border with beaten egg. Fold the pastry over the filling to form a parcel or turnover (for a large parcel fold like an envelope; for smaller hand pies fold one half over the other). Press edges to seal, then crimp with a fork or pleat for a decorative seal. If making individual pieces, cut vents on top to allow steam to escape.

Egg wash and bake

Brush the entire pastry surface with beaten egg for shine and sprinkle with toasted sesame seeds if using. Place on prepared baking sheet. Bake at 425°F (220°C) for 18–25 minutes until pastry is deeply golden and puffed. If using multiple small turnovers, check at 12–15 minutes. Rotate pan halfway for even browning.

Finish

Remove from oven and let rest 5 minutes. If you made a glaze from reserved marinade earlier and have extra, brush a little on top while warm for added shine and flavor. Garnish with remaining sliced scallions and optional cilantro.

Slice the puff pastry parcel into portions (if making a large one) and serve warm with pickled cucumbers or quick-pickles on the side and extra hoisin for dipping. Each portion benefits from a sprinkle of fresh cilantro and extra scallions.