- 3 - 3 1/2 lbs pork leg (I used 1.5 kg boneless pork leg which is about 3 1/3 pounds)
- Dash salt (or to taste)
- 1/2 cup hoisin sauce
- 2 Tbsp. oyster sauce
- 2 tsp. light soy sauce
- 2 tsp. Chinese rice wine or dry sherry
- 1 tsp. five spice powder
- 1 tsp. white pepper
- 2 tsp. fresh ginger (minced)
- 2 tsp. garlic (minced)
Rub the pork with the salt to taste. Combine the remaining ingredients in a bowl (the hoisin sauce, oyster sauce, light soy sauce, rice wine or dry sherry, five-spice powder, white pepper and minced ginger and garlic), stirring to blend thoroughly. (If you like, set aside 2 to 3 tablespoons of marinade to brush on the pork during roasting).
Place the pork in a large bowl and add the marinade, brushing it on to coat the pork.
(Alternately, you can place the pork and marinade in a large resealable food storage bag). Cover and marinate in the refrigerator for at least 1 hour, longer if possible.
When ready to cook, preheat oven to 375 degrees F. Place the pork in a roasting pan, discarding excess marinade. Place the pan on the middle rack and roast for one hour, reduce the heat to 350 and continue roasting for 30 minutes or until done.
Recipe submitted by Iana Sahadeo. Reprinted with permission (with a few adjustments in the instructions by the Chinese Food Guide).
More Chinese Pork Recipes
Main Chinese Food Recipe File
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||10 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|