by Zars Kitchen Admin

This easy to make pork is just insanely tender and smothered in the most addictive spicy, sweet, savoury sauce made with garlic, Chinese sauces and five spice powder. 

Believe me you will not be able to stop at just a couple and will be licking your plate clean…. this is one recipe you will keep in your repertoire and make over and over again.  

Fabulous to make for a crowd as everyone just makes their own… so versatile, use in a salad, with lettuce wraps like I have, fill up tacos, baos or even sliders!


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Boneless pork shoulder (I used 2.2kg)
  • Sea salt flakes and fresh ground black pepper
  • Extra virgin olive oil
  • .
  • 4 Garlic cloves, crushed
  • 2 tbsp Sesame oil
  • 4 tbsp Soya sauce
  • 6 tbsp Hoisin sauce
  • 2 tbsp Oyster sauce
  • 3 tbsp Shaoxing wine or rice wine
  • 2 tbsp Sriracha chilli sauce
  • 2 tsp Chinese five spice powder
  • .
  • Lettuce Cups, Baos, Tortillas or Sliders
  • Purple cabbage, shredded
  • Carrots, julienned
  • Spring Onions, sliced thin
  • Red Chillis, sliced thin


  1. Pre-heat the oven to 160°C, then get a roasting pan with a wire rack on top and spray or brush the the pan and rack with oil
  2. Using a sharp knife, carefully score the fat on the top of the pork, making sure you don't cut into the meat
  3. Sprinkle sea salt and pepper all over the pork and place the joint, fat-side up, on the rack
  4. Pour about 600ml of water into the roasting pan, this will stop the drippings from burning during cooking
  5. Roast the pork in the oven for about 4 hours until the internal temperature is 85°C, make sure you can pierce a knife through easily and the skin has crisped up to form crackling
  6. While the pork is roasting, make the glaze by mixing all the ingredients together in a bowl, set aside
  7. Remove the pork from the oven and carefully take off the crispy crackling skin from the top, set the crackling aside (cooks prerogative to eat this as a snack!!)
  8. Baste the pork with a brush all over the top, sides and bottom with the glaze, then return to the oven for another 45 mins
  9. Every 15 mins baste a little more so the flavours really get inside the roast, save at least a third of the glaze to pour on the pork once it is done
  10. Once done, remove from the oven, cover with foil and leave to rest for at least 30 mins and up to 1 hour
  11. Slice or shred the pork and coat with the remaining glaze
  12. Serve immediately with lettuce wraps, shredded cabbage, carrots, spring onions and red chillis
  13. Enjoy!


Sometimes I like to double the glaze sauce and serve more on the side for a little drizzle on top!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like