Recipe for Roast Pork and Garlic Sauce (2024)

FAQs

Should pork be roasted covered or uncovered? ›

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.

Sear + Roast

Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Yuxiang shredded pork (simplified Chinese: 鱼香肉丝; traditional Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine.

Slow-Roast It All Day

Then put a roasting rack into the roasting pan, unwrap your pork, and nestle it onto the rack. Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil.

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

How Do You Prevent Roasted Pork Loin From Drying Out? Resting the pork is an important step that prevents the pork from drying out. Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes.

But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise. I will try to season chickens the day before, but if I don't have the chance, I won't sweat it; and I will season steaks and pork roasts right before searing.

Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon). Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.

It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

Once you have scored the skin (or taken the already-scored roast from the packaging) place your roast skin side up on a rack in the sink. Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper.

Why do you salt pork before cooking? ›

Salting some meats (especially beef and pork) a few hours before cooking allows the salt to draw out some of the internal moisture, which is then reabsorbed into the meat WITH the salt, thus seasoning from the inside out. That's also basically the same science behind brining.

Often called "Fish Flavor Pork", Yu Shiang means "Aromatic Fish". No fish is included, but the sauce is similar to that used for fish. The salted radish leaves give it an interesting, almost smoky flavor.

But yuxiang is so much more than a garlic sauce. It's sweet-and-sour-and-chili-and-garlic sauce. To me, it is what sweet-and-sour sauce should be, but more intriguing and deep. It's got the tang of dark vinegar just barely tamed by sugar, plus the trinity of garlic-ginger-scallions.

Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; literally: "fish fragrance") is a famous seasoning mixture in Chinese cuisine. The term also refers to the sauce produced after meat or vegetables are cooked. Yuxiang started in Sichuan cuisine.

Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture. Either way, use a meat thermometer to ensure the internal temperature reaches 145°F, then rest for 5-10 minutes before slicing.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process. When you're ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind.