Toyomansi Roast Pork
While this roast pork isn’t an official Filipino dish, the flavor is. I prepped this pork the exact same way as if I was going to make char siu, but used a toyomansi marinade instead of the red bean curd. I roasted it the same, applying 4 layers of glaze throughout the cooking process. The results were just as good. I made this pork for an Echoes of the Fallen band meeting. 5 of us ate 7lbs of pork.
Ingredients
- 6-8 lbs pork shoulder cut into 3” wide chunks
- 4 cups calamansi juice
- 2 cups soy sauce
- 1 head garlic minced
- 1 tbsp black pepper
Glaze
- 1 cup calamansi juice
- 1 cup banana ketchup
- 3 tbsp honey
- 1 tbsp cornstarch
Instructions
- Mix together the calamansi, soy sauce, garlic, and black pepper.
- Marinate the pork in gallon sized ziplock bags for 2 days.
- Preheat the oven to 400 degrees. Place the pork on a rack on a baking sheet lined in foil. Add a couple cups of water to prevent burning.
- Roast the pork for 15 minutes.
- While the pork is roasting, mix together all of the glaze ingredients. Microwave for 90 seconds. Whisk the glaze.
- Brush the pork with a layer of glaze. Roast the pork for 8 minutes.
- Repeat the glazing process 3 more times so there are 4 layers of glaze on the pork.
- Let rest for 15-20 minutes before slicing.
