Bobby G Eats

Name: Pork or Chicken Roast
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: Pork Shoulder Blade Steak; Wan Ja Shan Soy Sauce; McCormick Gourmet™ Global Selects White Pepper from Malaysia; SIGNATURE SELECTS Honey, Raw, Wildflower; India Tree Bright White Sparkling Sugar; Morton Iodized Salt, 26 Ounce; Brick & Mortar Rose Wine; Lee Kum Kee Hoisin Sauce, Lemongrass Chili Flavored; Elephant Garlic; Spice World Ginger, Minced; Dynasty Sesame Oil, Premium, Hot

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Pork or Chicken Roast

Serves 610 mins prep50 mins cook

A delicious roast made with boneless pork shoulder or chicken thighs, marinated with a mix of white sugar, salt, Chinese five spice, and a combination of soy sauce, hoisin sauce, and honey. The marinade is soaked overnight, enhancing the flavor as the meat is roasted to caramelized perfection.

0 servings

What you need

lb pork shoulder

tbsp soy sauce

McCormick Gourmet™ Global Selects White Pepper from Malaysia

tsp white pepper

honey

cup white sugar

tsp salt

tbsp rice wine

Lee Kum Kee Hoisin Sauce, Lemongrass Chili Flavored

tbsp hoisin sauce

tbsp garlic

tbsp ginger

tsp sesame oil

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Instructions

1: Combine all ingredients except the reserved 3 Tbsp for basting.

2: Poke meat throughout and soak in marinade.

3: Cover and refrigerate overnight.

4: Preheat oven to 425°F.

5: Place meat on a baking rack over a pan with water beneath to prevent smoke from fat drippings.

6: Roast for 10 minutes at 425°F.

7: Lower temperature to 375°F and roast for an additional 15 minutes.

8: Flip meat and roast for another 15 minutes.

9: Add honey to remaining marinade, baste the meat on both sides.

10: Roast for another 10 minutes until the baste is thick and caramelized.

11: Remove from oven, rest, slice, and finish with reserved marinade.

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