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Red Roast Pork with Pickled Mustard Greens
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Fire & Grill · Chinese

Red Roast Pork with Pickled Mustard Greens

4.6 (389 cooks rated this)

Pork shoulder strips soak overnight in a sweet, garlicky marinade tinted with red fermented bean curd, then roast until the edges turn lacquered and ruby. Sliced thin, the tender meat pairs perfectly with sharp, crunchy pickled mustard greens.

15 min Prep
45 min Cook
1 hr Total
4 Servings
Easy Difficulty
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Test kitchen note: Choose shoulder with a little marbling rather than lean loin; the fat bastes the meat as it roasts and keeps each slice juicy.

Method 7 steps

  1. Whisk the hoisin, fermented bean curd, soy sauce, shaoxing wine, sugar, garlic and five-spice together in a bowl.

  2. Add the pork strips, massage the marinade in well and refrigerate, covered, for at least 8 hours or overnight.

  3. Heat the oven to 400F. Line a sheet pan with foil, set a rack on top and pour 1 cup water into the pan to stop the drippings from burning.

  4. Lay the pork on the rack, saving the leftover marinade, and roast for 20 minutes. Turn the strips, brush with the saved marinade and roast 15 minutes more.

  5. Brush the pork generously with the honey glaze and roast another 8 to 10 minutes, until the edges are sticky and lightly charred and the center reaches 150F.

  6. Rest for 10 minutes, then slice across the grain into thin pieces.

  7. Toss the pickled mustard greens with the sliced chili and serve them alongside the fanned pork.

That is the whole pie. Enjoy every slice.

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