Better-Than-Takeout

Cantonese Roast Pork

Name: Cantonese Roast Pork
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 (2-3 pound) pork loin with skin; 1/4 cup soy sauce; 2 tablespoons oyster sauce; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 teaspoon five-spice powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

By Imani Yarrow · June 19, 2026 · Better-Than-Takeout

Prep30 min

Cook60 min

Total120 min

Serves6

I still remember the first time I had Cantonese Roast Pork at a family gathering. The combination of the crispy skin and the tender, flavorful meat was love at first bite. Since then, I've been on a mission to perfect the recipe, and I'm excited to share it with you today.

This recipe is a staple of Cantonese cuisine, and it's surprisingly easy to make at home. With a few simple ingredients and some basic cooking techniques, you can create a dish that's sure to impress your friends and family.

One of the key elements of Cantonese Roast Pork is the marinade. A mixture of soy sauce, oyster sauce, and spices gives the pork its distinctive flavor, while a combination of sugar and vinegar helps to balance out the savory flavors. By marinating the pork for at least a few hours, you can ensure that the flavors penetrate deep into the meat, resulting in a tender and juicy final product.

In this recipe, we'll be using a combination of traditional Cantonese ingredients and techniques to create a dish that's both authentic and approachable. Whether you're a seasoned cook or just starting out, this recipe is sure to become a favorite in your household.

So why make Cantonese Roast Pork at home? For one, it's a great way to save money and control the ingredients that go into your food. Additionally, making it at home allows you to customize the recipe to your taste preferences and dietary needs. And let's not forget the satisfaction of creating a delicious meal from scratch – it's a feeling that's hard to beat!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
The dish is perfect for special occasions or everyday meals
The combination of crispy skin and tender meat is sure to impress
The recipe is customizable to your taste preferences and dietary needs
Making it at home allows you to save money and control the ingredients
The satisfaction of creating a delicious meal from scratch is unbeatable

Why This Recipe Works

The key to a great Cantonese Roast Pork is in the cooking technique. By roasting the pork in a hot oven, you can achieve a crispy, caramelized crust on the outside, while keeping the inside tender and juicy. The combination of soy sauce, oyster sauce, and spices in the marinade helps to enhance the natural flavors of the pork, resulting in a dish that's both savory and slightly sweet.

Another important factor is the resting time. After the pork is cooked, it's essential to let it rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Finally, the type of pork you use is also crucial. In this recipe, we're using a pork loin with the skin still attached. The skin helps to create a crispy, crackling texture on the outside, while the loin provides a tender and lean interior.

By following these simple tips and techniques, you can create a Cantonese Roast Pork that's sure to impress your friends and family. Whether you're a seasoned cook or just starting out, this recipe is a great way to experience the flavors and traditions of Cantonese cuisine.

Ingredients You’ll Need

When it comes to making Cantonese Roast Pork, the ingredients are just as important as the technique. In this recipe, we're using a combination of traditional Cantonese ingredients, including soy sauce, oyster sauce, and spices. We're also using a pork loin with the skin still attached, which helps to create a crispy, crackling texture on the outside.

When shopping for the ingredients, be sure to look for high-quality soy sauce and oyster sauce, as these will provide the best flavor. You can find these ingredients at most Asian markets or online. Additionally, be sure to choose a pork loin with a good layer of fat, as this will help to keep the meat tender and juicy.

1 (2-3 pound) pork loin with skinLook for a pork loin with a good layer of fat, as this will help to keep the meat tender and juicy. You can ask your butcher to trim the fat to about 1/4 inch thick.
1/4 cup soy sauceUse a high-quality soy sauce for the best flavor. You can find this at most Asian markets or online.
2 tablespoons oyster sauceOyster sauce adds a rich, savory flavor to the pork. Be sure to use a high-quality oyster sauce for the best results.
2 tablespoons brown sugarBrown sugar helps to balance out the savory flavors in the dish. You can adjust the amount to your taste.
2 tablespoons rice vinegarRice vinegar helps to add a bright, tangy flavor to the dish. You can find this at most Asian markets or online.
2 tablespoons vegetable oilVegetable oil is used to roast the pork and add flavor to the dish. You can use any neutral-tasting oil, such as canola or peanut oil.
2 cloves garlic, mincedGarlic adds a rich, savory flavor to the dish. Be sure to mince it finely so it distributes evenly.
1 tablespoon grated fresh gingerFresh ginger adds a bright, spicy flavor to the dish. Be sure to grate it finely so it distributes evenly.
1 teaspoon five-spice powderFive-spice powder is a blend of spices that adds a warm, aromatic flavor to the dish. You can find this at most Asian markets or online.
1/2 teaspoon saltSalt helps to enhance the flavors in the dish. Be sure to use a high-quality salt, such as kosher or sea salt.
1/4 teaspoon black pepperBlack pepper adds a subtle, slightly spicy flavor to the dish. Be sure to use freshly ground pepper for the best results.

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerRoasting pan with rackWhiskMeasuring cups and spoons

How to Make Cantonese Roast Pork

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, rice vinegar, garlic, ginger, five-spice powder, salt, and black pepper.
3
Place the pork loin in a large zip-top plastic bag or a non-reactive container with a lid. Pour the marinade over the pork, turning to coat evenly.
4
Seal the bag or cover the container with plastic wrap. Refrigerate for at least 2 hours or overnight, turning the pork occasionally.
5
Remove the pork from the marinade, letting any excess liquid drip off. Place the pork on a rack set over a roasting pan.
6
Roast the pork in the preheated oven for 20 minutes per pound, or until the internal temperature reaches 145°F (63°C).
7
After the pork has roasted for 30 minutes, brush the skin with the vegetable oil. Continue to roast until the skin is crispy and golden brown.
8
Remove the pork from the oven and let it rest for 10-15 minutes before slicing and serving.
9
While the pork is resting, whisk together the pan juices and any accumulated juices from the pork. Strain the sauce through a fine-mesh sieve into a small bowl.
10
Slice the pork against the grain and serve with the pan sauce spooned over the top.
11
Garnish with sliced scallions and serve immediately.

Expert Tips

Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Let the pork rest for at least 10-15 minutes before slicing and serving.
Use a sharp knife to slice the pork against the grain.
Whisk the pan juices and accumulated juices from the pork to create a rich, savory sauce.
Garnish with sliced scallions for a pop of color and fresh flavor.
Serve the pork with steamed vegetables or stir-fried noodles for a well-rounded meal.
Experiment with different marinade ingredients, such as hoisin sauce or sesame oil, to create unique flavor profiles.
Use leftover pork to make delicious sandwiches or salads.

Common Mistakes to Avoid

Not letting the pork rest long enough before slicing and serving.
Overcooking the pork, resulting in dry, tough meat.
Not using a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Not whisking the pan juices and accumulated juices from the pork to create a rich, savory sauce.
Not slicing the pork against the grain, resulting in tough, chewy meat.
Not garnishing with sliced scallions, which adds a pop of color and fresh flavor to the dish.

Variations and Substitutions

Use different types of pork, such as pork belly or pork shoulder, for varying levels of fat and tenderness.
Add aromatics, such as onions or carrots, to the roasting pan for added flavor.
Use different marinade ingredients, such as hoisin sauce or sesame oil, to create unique flavor profiles.
Add a sweet and sour glaze, made with sugar and vinegar, to the pork during the last 10 minutes of roasting.
Serve the pork with different sides, such as steamed vegetables or stir-fried noodles, for a well-rounded meal.
Use leftover pork to make delicious sandwiches or salads.
Experiment with different cooking methods, such as grilling or pan-frying, for a crispy, caramelized crust.

What to Serve With Cantonese Roast Pork

Cantonese Roast Pork is a versatile dish that can be served in a variety of ways. Slice the pork against the grain and serve it with steamed vegetables or stir-fried noodles for a well-rounded meal. You can also use leftover pork to make delicious sandwiches or salads.

For a special occasion, consider serving the pork with a sweet and sour glaze, made with sugar and vinegar. Simply brush the glaze over the pork during the last 10 minutes of roasting for a sticky, caramelized crust.

Steamed vegetablesStir-fried noodlesRiceRoasted vegetablesSaladsSandwiches

Make-Ahead, Storage, Freezing and Reheating

Cantonese Roast Pork can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store, let the pork cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil.

To reheat, simply slice the pork and place it in a steamer basket over boiling water. Cover the steamer with a lid and steam for 5-7 minutes, or until the pork is heated through.

You can also reheat the pork in the oven, wrapped in foil, at 300°F (150°C) for 10-15 minutes, or until heated through.

For a crispy, caramelized crust, consider pan-frying the pork slices in a little oil until golden brown and crispy.

Frequently Asked Questions

What type of pork is best for Cantonese Roast Pork?

A pork loin with the skin still attached is the best type of pork for Cantonese Roast Pork. The skin helps to create a crispy, crackling texture on the outside, while the loin provides a tender and lean interior.

How long do I need to marinate the pork?

You should marinate the pork for at least 2 hours or overnight, turning the pork occasionally. This will help the flavors to penetrate deep into the meat, resulting in a tender and juicy final product.

What is the internal temperature of the pork when it is cooked?

The internal temperature of the pork should be at least 145°F (63°C) when it is cooked. Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.

Can I use leftover pork to make other dishes?

Yes, you can use leftover pork to make delicious sandwiches or salads. Simply slice the pork and add it to your favorite recipe.

How do I store Cantonese Roast Pork?

Can I reheat Cantonese Roast Pork?

Yes, you can reheat Cantonese Roast Pork. Simply slice the pork and place it in a steamer basket over boiling water. Cover the steamer with a lid and steam for 5-7 minutes, or until the pork is heated through.

What are some variations of Cantonese Roast Pork?

There are many variations of Cantonese Roast Pork, including using different types of pork, adding aromatics to the roasting pan, and using different marinade ingredients. You can also add a sweet and sour glaze to the pork during the last 10 minutes of roasting.

Can I serve Cantonese Roast Pork with other dishes?

Yes, you can serve Cantonese Roast Pork with a variety of other dishes, including steamed vegetables, stir-fried noodles, and rice. You can also use leftover pork to make delicious sandwiches or salads.

The Full Recipe

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