This recipe comes from the wonderful Woks of Life. I pretty much love any recipe from that site. Roast pork with Chinese vegetables combines the amazingly flavorful Char Siu pork with tons of veggies for a delicious and complete meal.
I typically sous vide my char siu when I’m making BBQ pork buns, but I decided to follow the cooking method in the recipe for this one, since woks of life never steers me wrong. Plus the sliced pork in this dish needs to hold up texturally more than it does in a bao, so it seemed like the way to go.
I did use the marinade/bbq sauce as written in the recipe, but instead of saving some for basting while cooking the pork, I used my favorite jarred char siu sauce for basting. You also need some five spice powder, oyster sauce, and Shaoxing wine for this dish.
For the veggies here I used mushrooms, red pepper, bok choy, snow peas, onion, as well as some bamboo shoots and water chestnuts. I love all the different flavors and textures that compliment the pork here. I loved the fact that we got so many veggies into our meal too.
Chinese Roast Pork with Vegetables
Ingredients
For the pork:
- 3 lbs boneless pork shoulder cut into 2-3 inch thick strips
- 1/4 cup sugar
- 2 tsp salt
- 1/2 tsp five spice powder
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp molasses
- 4 cloves garlic minced
- 2 tbsp honey
- 1 tbsp hot water
For the stir fry:
- 2 tbsp oil
- 1 tbsp minced fresh ginger
- 4 cloves garlic minced
- 1/2 cup mushrooms sliced
- 1/4 cup red bell pepper thinly sliced
- 1/4 cup bamboo shoots
- 1/4 cup water chestnuts
- 1 cup snow peas
- 1 onion large diced
- 3 cups bok choy cut into 2 inch pieces
- 8 oz Char siu thinly sliced
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tsp oyster sauce
- white pepper
- 1/2 cup hot chicken stock or water
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
For the pork:
- Combine the marinade ingredients and mix well. If you will use it to baste the pork, reserve a few tbsps for that. Add to the pork and make sure the marinade is rubbed all over the pork. Place in the fridge overnight.
- Heat the oven to 475. Line a sheet pan with foil and place a metal rack on top. Pour some water into the pan under the pork to avoid smoking when the fat drips. Place the pork pieces onto the rack, leaving as much space as you can between them.
- Roast for 25 minutes, lowering the temp to 375 after 10 minutes. After 25 minutes, flip the pork. If the pan is drying out under the pork, add more water. Turn the pan 180 degrees and roast for 15 more minutes. Keep a close eye on the pork during the cooking process to avoid burning. If it starts to burn, lower the heat.
- After 40 minutes, baste the pork with your saved marinade or the jarred sauce I linked to in the recipe. Roast 10 minutes, flip, baste and roast 10 more. Check the temp with an instant read meat thermometer. You want the pork to be at 160 degrees. If it is not caramelized that much, turn on the broiler to get good caramelization.
- Remove from the oven and cool until you can slice it.
For the stir fry:
- Clean and cut all the veggies. Heat a large wok or frying pan over medium high and add a tbsp of oil. Add the ginger and garlic and fry for 30 seconds, stirring the whole time. Add the peppers, onions and mushrooms and turn heat to high. Stir occasionally and let the veggies get a little char. You still want them crisp, not mushy so don't cook very long.
- Add the bamboo, water chestnuts and wine. Add the pork and toss for 30 seconds. Now add the bok choy, peas and the sauce ingredients. Toss everything for 30 seconds. Add the stock/water or let it get hot. Add half the cornstarch/water mix and let it thicken while you stir. If it isn't thick enough add the rest. If it doesn't have enough sauce, add some more water or stock. Taste and add more sesame, soy, oyster sauce to taste. Season with salt and white pepper. Serve over hot rice.