How To Prepare Chinese Roast Pork

It's not a big challenge to learn how to prepare Chinese roast pork.  The most important ingredient is the pork itself.  Purchase a pork loin. The meat is tender and will cook quickly since the loin is smaller than a sirloin or butt cut. You'll need:

• Soy sauce 1/2 cup
• Rice wine vinegar 1/2 cup
• Lime and lime juice 1/2 cup
• Garlic 3 minced cloves
• Scallions 1/2 cup chopped
• Ginger 1/2 Tbsp minced
• Pork loin 2 pounds
• Cornstarch
• Plastic food storage bags
• Baking pan
• Baking rack that fits inside the pan
• Meat thermometer
• Plate
• Aluminum foil

1. Combine the first six ingredients into a ziplock bag.  If you like spicy food, and lots of guys like to turn up the heat, add up to a tablespoon of hot pepper flakes. Shake well. Reserve 1/2 cup of the marinade in a separate bag. The marinade is a key step in how to prepare Chinese roast pork.
2. Add the pork loin.  Marinate in the fridge for at least eight hours up to 24 hours. The loin should be completely covered by the marinade.  If it's not, turn it over every once in a while. Don't forget to put the extra marinade in the fridge.
3. Put the baking rack in the baking pan.  Put the pork loin on the rack.  Empty the marinade into the bottom of the baking pan.  The Chinese pork roast will crisp up because it's not sitting in the marinade, but the steam from the marinade will keep the meat moist.
4. Roast in a pre-heated 400 degree oven for 15 minutes.  Turn down the heat to 325 degrees.  Poke a meat thermometer into the roast.  When the internal temperature is 160 degrees, remove the loin from the pan.  Put on a plate and cover loosely with foil. You've almost completed the process of how to prepare Chinese pork roast.
5. Put the reserved marinade from the fridge into a measuring cup. Add the leftover marinade from the pan to that in the cup.  Add enough water to measure 1 cup.  Add one tsp of cornstarch and stir well.  If there is more than 1 cup of leftover marinade and reserved marinade combined, add 1 tsp of cornstarch for every 1 cup total of marinades. Add back to the pan.  Replace in the oven until the sauce thickens.  It should be no more than two or three minutes.
6. Slice the roast and pour the sauce over the slices.  Garnish with slices of scallions.

There you have it. You've just learned how to prepare Chinese roast pork.