Recipes/Cooking
Ming Tsai's red roast pork recipe brings authentic Chinese BBQ to your home kitchen. This dish combines tender pork with a sweet-savory glaze infused with five-spice powder.
I learned the importance of patience during my time in Charleston—this recipe requires slow roasting to achieve the signature caramelized exterior and juicy interior.
The five-spice glaze creates a balance of sweet, salty, and aromatic flavors that coat every bite. It's a technique that elevates simple pork shoulder into something extraordinary.
Serve thinly sliced with steamed rice and steamed bok choy for a complete meal. The leftovers make exceptional banh mi or fried rice the next day.
Ingredients for ming tsai red roast pork
Tender pork shoulder meets a complex five-spice glaze for authentic Chinese BBQ at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, skin-on preferred |
| Five-Spice Powder 🌿 | 1 tbsp | Freshly ground if possible |
| Hoisin Sauce 🍯 | ½ cup | High-quality for best flavor |
| Honey 🍯 | ¼ cup | Pure, unprocessed preferred |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium or regular |
| Rice Wine 🍶 | 2 tbsp | Dry sherry as substitute |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced |
| Brown Sugar 🍚 | 2 tbsp | Packed, light or dark |
| Red Fermented Bean Curd 🧀 | 1 piece | Mashed into glaze |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The pork shoulder is non-negotiable here—look for good marbling at Whole Foods or your local Asian market. Skin-on helps crisp up in the oven, but boneless makes carving easier. The five-spice powder should be vibrant and aromatic; if yours smells dull, replace it. For the hoisin, Koon Chun or Lee Kum Kee are reliable brands you’ll find at most supermarkets.
No five-spice? Mix 1 tsp each cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. Out of rice wine? Dry sherry works perfectly. If red fermented bean curd isn’t available, a splash of oyster sauce (note: not vegetarian) adds similar depth. The honey can be swapped for maple syrup, but expect a slightly different flavor profile.
The cooked pork keeps well in the fridge for 4-5 days and freezes beautifully for 3 months. Slice only what you need and store the rest whole to prevent drying out. Reheat gently in a pan with a splash of water to maintain moisture.
Why You'll Love This Recipe
- Set and Forget: I toss the pork shoulder with the marinade the night before, then let the oven do the work while I do literally anything else.
- Sticky Sweet Magic: The hoisin and honey caramelize into this glossy, finger-licking glaze that makes the five-spice powder sing.
- Feeds the Week: I make a big batch and we’re set for tacos, ramen toppings, or just straight-up with rice—no sad leftovers here.
- Pantry MVP: Between us, I always have soy sauce and honey on hand, so this feels fancy without a special grocery trip.
Step-by-step instructions for Ming Tsai red roast pork
Here’s the method I use to achieve tender, caramelized pork with a glossy, deeply flavored glaze.
Season and Sear the Pork
Pat the 2 lb Pork Shoulder dry with paper towels, then score the skin in a crosshatch pattern. Rub the meat generously with 1 tsp Salt and 0.5 tsp Black Pepper, ensuring the seasoning penetrates the cuts. This step enhances flavor absorption and creates crispy skin.
Heat a large skillet or Dutch oven over medium-high heat. Add the pork, skin-side down, and sear for 5-6 minutes until the skin turns deep golden brown. Flip and sear the other side for another 3-4 minutes. Remove the pork and set aside.
Build the Five-Spice Glaze
In the same skillet, reduce the heat to medium and add 1 tbsp Sesame Oil. Sauté the 4 cloves Garlic Cloves and 1 tbsp Fresh Ginger for 1-2 minutes until fragrant. Stir in the 1 tbsp Five-Spice Powder and cook for 30 seconds to toast the spices.
Add the 0.5 cup Hoisin Sauce, 0.25 cup Honey, 3 tbsp Soy Sauce, 2 tbsp Rice Wine, 2 tbsp Brown Sugar, and the 1 piece Red Fermented Bean Curd (mashed). Simmer for 3-4 minutes, stirring constantly, until the mixture thickens slightly and becomes glossy.
Braise the Pork in the Glaze
Return the seared pork to the skillet, skin-side up. Spoon the glaze over the top, ensuring it’s fully coated. Cover the skillet and reduce the heat to low. Braise for 1.5 to 2 hours, turning the pork and basting it with the glaze every 20-30 minutes.
The pork is done when it’s fork-tender and the internal temperature reaches 195-200°F. The glaze should be thick, sticky, and deeply caramelized. If the mixture reduces too quickly, add a splash of water to prevent burning.
Rest and Slice
Transfer the pork to a cutting board and tent it loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute. This ensures the pork stays moist and flavorful when sliced.
Thinly slice the pork against the grain, arranging it on a platter. Drizzle any remaining glaze from the pan over the top for extra shine and flavor. Serve immediately with steamed rice or stir-fried vegetables.
Pro Tips For Making Ming Tsai Red Roast Pork
- Sear First, Roast Later: I learned this the hard way—browning the pork shoulder in a screaming hot pan for 3-4 minutes per side before roasting adds depth that skipping this step just can’t match.
- Bloom the Spices: Toast the five-spice powder in a dry pan for 30 seconds before mixing it into the marinade. Sounds weird, but it wakes up the aromatics in a way raw powder can’t.
- Skip the Lean Cuts: Resist the urge to swap pork shoulder for tenderloin—the fat in shoulder keeps the meat juicy through the long roast and soaks up the hoisin-honey glaze better.
- Glaze Twice: Brush the pork with the hoisin-honey-soy mix halfway through roasting, then again 10 minutes before pulling it out. The double coat gives that sticky, glossy finish Ming’s version is known for.
Troubleshooting this recipe
Glaze Too Thin
If your glaze isn't reducing properly, increase heat to medium-high and simmer uncovered. I often add 1 tsp cornstarch mixed with water for quicker thickening. Stir constantly to prevent burning. 🌡️
Pork Not Tender
When pork resists pulling apart after 2 hours, it needs more time. Lower heat to 275°F and braise another 30-45 minutes. Check liquid levels—add ½ cup water if dry.
Burnt Glaze
If your glaze burns, immediately transfer pork to a clean pan. Deglaze with ¼ cup rice wine and 2 tbsp hoisin. Scrape up browned bits for extra flavor. 💡
Uneven Cooking
For even cooking, rotate pork every 30 minutes and baste thoroughly. If using an oven, place rack in center. Thicker pieces may need 15-20 extra minutes of cooking time.
Skin Not Crispy
For crispier skin, finish under the broiler for 2-3 minutes. Or pat dry before searing and increase searing time to 7-8 minutes per side. Watch closely to avoid burning.
Glaze Too Sweet
Balance excess sweetness with 1 tbsp rice vinegar or 1 tsp soy sauce. Taste as you adjust—remember flavors deepen as it reduces. I learned this trick during my Charleston apprenticeship.
Nutrition facts
Frequently asked questions
Can I use pork tenderloin instead of shoulder?
Pork shoulder is ideal because its fat content keeps the meat moist during long cooking. Tenderloin will dry out with the same method. If you must substitute, reduce cooking time to 45-60 minutes and monitor temperature closely.
How do I make the glaze vegetarian?
Replace hoisin with vegetarian oyster sauce and use maple syrup instead of honey. For the bean curd, use 1 tbsp miso paste for similar umami depth. The five-spice stays the same.
Why did my pork turn out dry?
Most likely it was overcooked or not basted enough. Next time, check internal temperature at 195°F and baste every 20-30 minutes. Also, let it rest 15 minutes before slicing.
Can I make this in a slow cooker?
Yes! Sear the pork first, then cook on low for 6-8 hours. Add glaze ingredients in the last 2 hours to prevent burning. The texture will be different but still delicious.