Photo by Robert Wigington


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Hoisin-Glazed Pork Roast


Brining is for folks who like to try 
something different. The optional step involves immersing the cut in a salted liquid and so requires additional prep time, but it results in exceptionally moist, flavourful, and tender meat. With this Asian-flavoured roast, serve blanched and sautéed collard greens or long beans, hot buttered corn on the cob, roasted root vegetables, and simple steamed rice.

  • Course: Dinner


Pork Roast

  • 4 lb boneless pork blade (2 kg)
  • 4 1/4 qts Orange Ginger Brine (optional, recipe follows) (4.25 L)
  • 1 1/2 cups Hoisin Marinade and Glaze 
(recipe follows)

Orange Ginger Brine

  • 4 qts water (4 L)
  • 1/2 cup kosher salt (125 ml)
  • 1/2 cup brown sugar (125 ml)
  • zest of one orange, in strips
  • 1 cinnamon stick
  • 1 tbsp black peppercorns (15 ml)
  • 2 tbsp fresh ginger, chopped (30 ml)

Hoisin Marinade & Glaze

  • 1/2 cup finely chopped onion (125 ml)
  • 1 tbsp minced garlic (15 ml)
  • 1 tsp Chinese five-spice powder (5 ml)
  • 2 tbsp brown sugar (30 ml)
  • 2 tbsp soy sauce (30 ml)
  • 2 tbsp hoisin sauce (30 ml)
  • 1 tbsp sesame oil (15 ml)
  • 1/4 cup sake or sherry (60 ml)
  • 1/4 cup fresh orange juice (60 ml)


  1. Pork Roast

  2. Place pork in the cooled brine, cover, and refrigerate overnight. Remove pork from brine, pat dry, and discard brine.
  3. Cover pork on all sides with half the marinade and set in a covered dish 
in the refrigerator for several hours, or overnight.
  4. Lightly grease grill rack and arrange for cooking over indirect heat. Set drip pan in place under grill rack and preheat barbecue to 400°F/200°C.
  5. Sear pork over direct heat, approximately 2 minutes per side. Reduce heat to about 325°F/170°C and move pork over indirect heat to cook for approximately 1 1/2 hours or until the internal temperature reaches between 155°F/68°C and 
165°F/74°C for medium to medium-
well. Turn pork and glaze every 30 minutes with remaining marinade.
  6. Remove pork from barbecue and 
set aside to rest 10–15 minutes, lightly covered with foil, before slicing.
  7. Tip:

    - When you’re brining, choose any nicely shaped piece of pork, except loin, which is already tender.
  8. Orange Ginger Brine

  9. Bring water to a boil. Add ingredients 
and stir to dissolve the sugar and salt. 
Set aside to cool. Makes 4 1/4 quarts (4.25 L).
  10. Hoisin Marinade and Glaze

  11. Combine all ingredients. Makes about 1 1/2 cups (375 ml).

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Jane Rodmell