Easy Peking Pork Roast Recipes

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PEKING PORK CHOPS



Peking Pork Chops image

Peking Pork Chops - The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 15m

Number Of Ingredients 16

1 lb. (0.4 kg) pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices
oil for deep frying
1 teaspoon toasted sesame seeds, optional
1 egg
1 tablespoon cornstarch
1/2 teaspoon Shaoxing wine
1/2 teaspoon salt
1 1/2 tablespoons tomato ketchup
1/2 tablespoon plum sauce
1/2 tablespoon chili sauce
1/4 teaspoon sweet bean sauce or hoisin sauce
1 tablespoon Worcestershire Sauce
1 1/2 tablespoons black vinegar
1 1/2 tablespoons sugar
1 pinch Chinese five-spice powder, optional
2 tablespoons water

Steps:

  • Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
  • In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
  • Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
  • Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

Nutrition Facts : Calories 398 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 229 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 people, Sodium 1001 milligrams sodium, Sugar 13 grams sugar

PEKING DUCK



Peking duck image

A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course

Provided by Ken Hom

Categories     Main course, Supper

Time 2h10m

Number Of Ingredients 8

1.6-1.8kg duck , fresh or thawed thoroughly if frozen
juice of 1 lemon
3 tbsp clear honey
3 tbsp dark soy sauce
150ml Shaohsing rice wine or dry Sherry
20 shop-bought Chinese pancakes
spring onions , sliced into matchsticks
hoisin sauce

Steps:

  • Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
  • Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
  • Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
  • Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
  • Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

Nutrition Facts : Calories 842 calories, Fat 70 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 38 grams protein, Sodium 2.5 milligram of sodium

EASY ROASTED PORK



Easy Roasted Pork image

Delicious, easy pork roast that everyone raves about.

Provided by Denise Jo Garner

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 6

Number Of Ingredients 4

⅔ cup packed light brown sugar
¼ cup cinnamon applesauce
1 ½ teaspoons ground ginger
2 pounds boneless pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
  • In a small bowl, blend brown sugar, applesauce, and ginger.
  • Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
  • Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g

EASY PORK ROAST



Easy Pork Roast image

A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.

Provided by MsBee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

1 (4 pound) pork shoulder roast
2 (16 ounce) cans cannellini beans
1 (12 fluid ounce) can beer
1 (28 ounce) can stewed tomatoes, drained
2 large onions, coarsely chopped
10 shallots, peeled
10 cloves garlic, peeled
salt and black pepper to taste
2 bay leaves
3 sprigs fresh rosemary

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
  • Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g

EASY BONELESS PORK ROAST



Easy Boneless Pork Roast image

An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. Rub it with spices, then roast in the oven until done. It's easy, tasty, and affordable!

Provided by Vered DeLeeuw

Categories     Main Course

Time 2h25m

Number Of Ingredients 8

Olive oil spray
1 tablespoon Diamond Crystal kosher salt ((not fine salt))
1/2 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika ((regular or smoked))
1 teaspoon dried sage
1 teaspoon dried thyme
3 lb. boneless pork shoulder roast

Steps:

  • Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
  • In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
  • Pat the meat dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
  • Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.
  • Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound).
  • Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.
  • Carefully remove the butcher twine from the roast, slice and serve.

Nutrition Facts : ServingSize 6 oz, Calories 494 kcal, Carbohydrate 0.1 g, Protein 39 g, Fat 36 g, SaturatedFat 13 g, Sodium 390 mg

EASY 4-INGREDIENT PORK ROAST



Easy 4-Ingredient Pork Roast image

With only 4 ingredients, this pork loin roast couldn't be easier. Just season the pork with garlic and seasoned salt and roast it to perfection.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h

Number Of Ingredients 4

1 (3- to 5-pound) boneless pork loin roast (or 1 [4- to 5-pound] bone-in pork loin roast)
2 cloves garlic (cut in half)
1 teaspoon seasoned salt
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
  • Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
  • Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
  • Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
  • Slice and serve with your choice of sides. Enjoy.

Nutrition Facts : Calories 546 kcal, Carbohydrate 0 g, Cholesterol 227 mg, Fiber 0 g, Protein 75 g, SaturatedFat 8 g, Sodium 321 mg, Sugar 0 g, Fat 25 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PORK WITH PEKING SAUCE



Pork With Peking Sauce image

Pork with Peking sauce is a quick and easy stir-fry dish. Enhance this dish with green onion brushes, carrot curls or other vegetables.

Provided by Rhonda Parkinson

Categories     Lunch     Dinner     Entree

Time 30m

Number Of Ingredients 10

1/2 pound pork (lean)
4 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons dark soy sauce
1/4 teaspoon salt
1 teaspoon cornstarch
1 cup cabbage (shredded, or lettuce)
1 teaspoon ginger (minced)
3 tablespoons ​sweet bean sauce ( or hoisin sauce, or 1 1/2 tablespoons sweet bean paste mixed with 1/2 tablespoon water)
3 tablespoons oil (for stir-frying)
Optional: extra salt, soy sauce, or white pepper to taste

Steps:

  • Gather the ingredients.
  • Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
  • In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
  • While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
  • Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
  • Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
  • Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
  • Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Cholesterol 50 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 325 mg, Sugar 2 g, Fat 19 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

EASY PEKING PORK ROAST



Easy Peking Pork Roast image

Made this on the fly one night for something different. My husband was craving Peking pork so I made this with steamed rice and stir-fryed veggies. Came out pretty darn good :)

Provided by Leahferne

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup hoisin sauce
3 teaspoons catsup
2 teaspoons brown sugar
2 teaspoons salt
1/2 teaspoon Chinese five spice powder
1 teaspoon garlic, minced
1 -2 lb boneless pork roast

Steps:

  • Add everything except the roast to a small mixing bowl.
  • Spread a generous layer of the sauce on all sides of the roast. Reserve the rest of the sauce for later.
  • Marinate for at least 1 hour.
  • Preheat oven to 350 degrees. Place the roast in a small casserole dish and loosely cover with foil.
  • With the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.

Nutrition Facts : Calories 212.3, Fat 7.9, SaturatedFat 2.7, Cholesterol 65.6, Sodium 1190.1, Carbohydrate 11.7, Fiber 0.6, Sugar 7.9, Protein 22.3

HOME



Home image

Finally, the roast to end all roasts! - by Better Homes and Gardens

Provided by Better Homes and Gardens

Yield Serves 6

Number Of Ingredients 6

• 1.5kg boneless rolled pork loin
• 2L boiling water
• Sea-salt flakes, to season
• ¼ cup extra virgin olive oil
• Roast vegetables and apple sauce, to serve
Note: Allow 15 minutes resting time.

Steps:

  • Preheat oven to 230°C. Untie pork and use a small, sharp knife to cut fine parallel lines into skin (in the direction you want to carve it later). Take care not to cut into the meat.
  • Put pork, skin-side up, on a wire rack set over the sink. Pour boiling water over skin and pat dry with paper towel. This will cause the skin to shrink, exposing the score lines.
  • Roll up and secure with 3 lengths of butcher's twine. Rub a generous amount of salt into skin, rubbing into scores. Drizzle with ½ the oil, then massage it into skin using your hands.
  • Put pork on a wire rack in a shallow oven tray. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Reduce temperature to 150°C and bake for a further 1 hour.
  • Remove pork from oven and baste with a little of the pan juices. Set aside, uncovered, to rest for 15 minutes. Increase oven to 220°C. Bake for a further 10 minutes.
  • Carve pork and serve with roast vegetables and apple sauce.

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