Asian Pork Roast with Pineapple Recipe Video
This recipe was inspired by the sweet and sour pork spareribs my mom used to make when I was growing up. The deep knee bends and Vogueing were inspired by Madge. Ha ha ha ha ha!! Enjoy ;)
Ingredients
| Boneless pork roast | 5 Pound | |
| Ketchup | 1⁄4 Cup (4 tbs) | |
| Hoi-sin sauce | 1 Tablespoon | |
| Chili garlic sauce | 1 Teaspoon (Asian Chili Garlic Sauce) | |
| Sesame oil | 1 Tablespoon | |
| Fresh grated ginger | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Low sodium soy sauce | 1⁄4 Cup (4 tbs) | |
| Rice wine vinegar | 1 2⁄5 Cup (22.4 tbs) | |
| Brown sugar | 1⁄4 Cup (4 tbs) | |
| Pineapple tidbits with juice | 10 Ounce | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Cornstarch | 1 Tablespoon, mixed with 1/4 cup water to make a slurry |
Directions
GETTING READY
1. Preheat oven to 325 degrees F.
MAKING
2. Mix first 10 ingredients to make marinade.
3. Pierce pork roast all over with a fork, place in a ziploc bag with the marinade.
4. Refrigerate at least 8 hours over night.
5. Remove from marinade, reserve marinade and set aside.
6. Sprinkle roast with the garlic powder, salt, and pepper.
7. Roast in preheated oven until the pork reaches an internal temp of 165 - about two hours.
8. Let the meat rest 20 minutes and then carve into thin slices.
9. Meanwhile, remove the marinade to a saucepan and bring to the boil.
10. Boil for 5 minutes.
11. Add the cornstarch slurry a little at a time until you reach the consistency you want.
SERVING
12. Spoon over the roasted pork and serve with vegetables and rice.
1. Preheat oven to 325 degrees F.
MAKING
2. Mix first 10 ingredients to make marinade.
3. Pierce pork roast all over with a fork, place in a ziploc bag with the marinade.
4. Refrigerate at least 8 hours over night.
5. Remove from marinade, reserve marinade and set aside.
6. Sprinkle roast with the garlic powder, salt, and pepper.
7. Roast in preheated oven until the pork reaches an internal temp of 165 - about two hours.
8. Let the meat rest 20 minutes and then carve into thin slices.
9. Meanwhile, remove the marinade to a saucepan and bring to the boil.
10. Boil for 5 minutes.
11. Add the cornstarch slurry a little at a time until you reach the consistency you want.
SERVING
12. Spoon over the roasted pork and serve with vegetables and rice.
Editors Review
Doing Asian roasts are so to much easier and flavorful as the marinades are extremely easy to prepare. Watch this video recipe of Asian Pork Roast with Pineapple and cook it up. It has some great ingredients in its marinade which ultimately turns out to be the sauce.Chef
