Chinese Roast Pork is a dish I never thought of making at home.
It is a restaurant dish. A take-out dish.

Then we moved to rural France, where Chinese restaurants are about as thick on the ground as polar bears. To keep my New York born and bred husband from having fits of Chinese food withdrawal, I now make my own version.

It is surprisingly easy. The key to its deliciousness is the long marinating time, the slow cooking time and generous amounts of fresh garlic and ginger.



Chinese Roast Pork
serves 6

3½-4 pound pork shoulder roast
3/4 cup soy sauce
1/2 cup dry sherry
1/3 cup mild honey
2-3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and minced
1 tablespoon cornstarch
1 tablespoon cold water

First, marinate the pork:
Pierce the pork all over with a fork and place in a large, sturdy plastic bag.
Combine the soy sauce, sherry, honey, garlic and ginger and pour into the bag with the pork.
Press air out of the bag and seal.
Refrigerate at least 8 hours or overnight, turning bag over occasionally.

Preheat the oven to 325 degrees F (165 degrees C).
Remove pork from the bag, reserving the marinade, and place pork in a roasting dish.
Roast for 1 hour.
Brush with some of the reserved marinade, cover loosely with aluminum foil and roast for a further 1 ½ hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with the marinade.
Remove roast from oven and let stand for 15 minutes.
Meanwhile, combine the cornstarch with the cold water.
Put the pan drippings and remaining marinade in a small pan and add the cornstarch mixture.
Boil for 4 to 5 minutes, or until mixture thickens.
Serve with the roast.