Cantonese Roast Pork

Cantonese Roast Pork

Prep Time


Cook Time



Cantonese Roast Pork

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Cantonese roast pork is one of the most delicious meats you will eat. Pork butt is used in the recipes because it has enough fat to keep the pork moist while it is roasting. It gets its beautiful ruby red color from red food coloring that can be purchased from any gourmet shop or supermarket. Because it is crisp and sweetened with honey it taste like candy.

Nutrition Facts

Serves 8

Facts per Serving

Calories: 294 Fat, Total: 8g Carbohydrates, Total: 24g
Cholesterol: 78mg Sodium: 579mg Protein: 31g
Fiber: 0g % Cal. from Fat: 24% % Cal. from Carbs: 33%

Product Recommendation

Calphalon 16×13×4-in. Nonstick Commercial Hard-Anodized Roasting Pan with Rack

Product Recommendation

Messermeister 12-in. Locking Tongs, Red


  • 1/4 cup Chinese soy sauce
  • 1/4 cup sugar
  • 7 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon preserved bean curd (red or plain)
  • 1 tablespoon shaoxing (Chinese rice wine, not sake)
  • 1 large garlic clove, minced
  • 3 dashes red food coloring
  • 2 1/2 pounds pork butt, cut into 2 long strips


  • 1 Mix soy sauce, sugar, 4 tablespoons honey, hoisin, bean curd, wine, garlic and food coloring in a glass baking dish. Add the pork; turn to coat. Cover and refrigerate 5 hours, turning pork often.
  • 2 Preheat oven to 375°F. Pour 1/2 cup water into a large roasting pan fitted with a roasting rack. Using tongs, transfer pork to rack; reserve marinade.
  • 3 Roast until pork is almost cooked through, basting every 15 minutes with marinade and turning the pork halfway through cooking, about 45 minutes. Continue to roast until meat thermometer inserted into center of each pork piece registers 155°F, about 15 minutes longer. Brush remaining honey over pork, then cool 15 minutes. Thinly slice pork and serve.


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