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This recipe is classed as easy

Rating 3.49 / 5 (82 votes)

Prep time:
10 min, plus 2-3 hrs marinating
Cook time:
40 min
Serves:
2

Sticky-roast pork, with its glossy dark glaze, is another of Ching-He Huang's scrumptious, simple-to-make dishes

Method

1. Using a sharp knife, make slashes along the pork fillet.

2. Combine all the remaining ingredients, and marinade the pork for 2-3 hours, or overnight if you can.

3. Pre-heat the oven to 180C/gas 4. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water.

4. Cook the pork for about 40 minutes - after 20 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.

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Latest Comment

 

This is fantastic and so easy to do - becoming a big fan of Chings!

garlicsauce garlicsauce  Posted 08 Nov 2010 7:45 PM
 

AlisonW49680, if you can't find it, go into a chinese takeaway/restaurant and ask to buy a jar from them. I did that for duck sauce which is called one thing in English and another in Chinese, so I just bought it from a takeaway! :-)

Charisma123 Charisma123  Posted 22 Feb 2010 6:20 PM
 

i made this dish last night with all mentioned ingredients and it was wonderfull.got some left over so i will make some speicial fried rice.

stephenB80363 stephenB80363  Posted 08 Nov 2009 9:28 AM
 

I really want to make this reciepe but I can't find the yellow bean sauce! I even tried a supermarket in Chinatown and they had no idea what I was talking about. HELP where can I get it from?

AlisonW49680 AlisonW49680 Posted 12 Aug 2009 6:21 PM
 

I make this at least 2 twice a month and all the family love it. The last time I made it I only had dark soya sauce. This made the dish taste too much of soya sauce (a bit strong tasted). From now on it will be made with light soya sauce.

JacquelineH22474 JacquelineH22474 Posted 07 Aug 2009 12:37 PM
 

I've used thin slices of pork loin and marinade for only half an hour. I cooked it under medium grill for about 10 minutes each side until charred on the edges. It was delicious with steamed rice. I'll have it with egg noodles and steamed pakchoi next time!

Ayie Ayie Posted 14 Mar 2009 9:41 PM
 

I made this dish last night as part of a Chinese meal, and I can honestly say it was the simplest thing to make and tasted fantastic. It was tender and soft and just packed with flavour. Sadly I didn't have the time to marinade overnight, but it still tasted wonderful with just a few hours in the marinade. The other lovely thing about this dish was the burnished dark red colouration of the outside of the pork.

This really seems to be a fool proof recipe, I can't see how anyone could go wrong. I actually had the left overs cold on a bap today, probably not a particularly Chinese thing to do, but a delicious guilty pleasure.

Thank you Ching!

ta2080 ta2080 Posted 01 Aug 2008 9:35 PM