Glazed roast pork recipe

  • Serves 4
  • 30mins to prepare plus marinating time overnight and 1hr 30mins to cook
  • 1044 calories / serving
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Pierce the side of the meat with a fork and place in a bowl. Mix the soy sauce, dry sherry, honey, garlic and ground ginger in a separate bowl and pour over the meat, massaging it well to mix it in. Cover the bowl with clingfilm and refrigerate overnight.

Pre-heat the oven to 170°C.

Remove the pork from the bowl and reserve the marinade. Place on a roasting tray and roast in the preheated oven for 60 minutes. After 60 minutes, brush with the reserved marinade and roast for a further 90 minutes, covering the top loosely with foil if it starts to burn on top. Once thoroughly cooked, remove from the oven and let it stand for 15 minutes covered loosely with foil.

As the pork roast is resting, heat the oil in a large wok over a medium-hot flame and quickly stir fry the onion and garlic. Add the beaten egg and cook for 1-2 mins stirring all the time. Add the peas, carrot and spring onion and stir continuously. Add the cooked rice and mix well. Season with the soy sauce.

Serve slices of the pork roast with the rice and garnish with slices of cucumber.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the glazed roast pork

  • 1kg pork loin roast
  • 100ml soy sauce
  • 60ml dry sherry
  • 2tbsp honey
  • 2 cloves garlic, minced
  • ¼tsp ground ginger
  • ½tbsp cornstarch
  • ½tbsp water
  • ½ cucumber, finely sliced
  • For the cantonese rice

  • 25ml groundnut oil/sunflower oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 eggs, slightly beaten
  • 3 spring onions, chopped
  • 50g frozen peas, blanched
  • 50g carrot, diced
  • 200g cooked rice
  • 2tbsp soy sauce
  • Energy 4385kj 1044kcal 52%
  • Fat 39g 55%
  • Saturates 12g 62%
  • Sugars 15g 17%
  • Salt 6.1g 102%

of the reference intake
Carbohydrate 62.3g Protein 106.2g Fibre 2.8g


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