Chinese Style Roast Pork and Chicken with Bean Sprouts

Chinese-style roast pork and chicken with bean sprouts that serves two people.

Ingredients

For the Chinese-style Roast Pork

• 1/2 pound boneless pork shoulder or pork belly
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 tablespoon Chinese cooking wine (Shaoxing wine)
• 1 teaspoon five-spice powder
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/2 teaspoon sesame oil

For the Chinese-style Roast Chicken

• 1/2 pound boneless chicken thighs or breasts
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 tablespoon Chinese cooking wine (Shaoxing wine)
• 1 teaspoon five-spice powder
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/2 teaspoon sesame oil

For the Bean Sprouts Stir-fry

• 1 cup bean sprouts, washed and drained
• 1 small carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

Preparation

Prepare the Marinades

1. For the Roast Pork:
   • In a small bowl, mix together the soy sauce, hoisin sauce, honey, Chinese cooking wine, five-spice powder, minced garlic, grated ginger, and sesame oil.
   • Place the pork in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 2 hours, preferably overnight in the refrigerator.
2. For the Roast Chicken
   • In another small bowl, mix together the soy sauce, hoisin sauce, honey, Chinese cooking wine, five-spice powder, minced garlic, grated ginger, and sesame oil.
   • Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 2 hours, preferably overnight in the refrigerator.

Cook the Roast Pork and Chicken

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Roast the Pork:
   • Place the marinated pork on a baking rack set over a baking sheet lined with aluminum foil.
   • Roast in the preheated oven for about 25-30 minutes, basting occasionally with the marinade, until the pork is cooked through and has a caramelized glaze. The internal temperature should reach 145°F (63°C). Remove from the oven and let it rest for a few minutes before slicing.
3. Roast the Chicken:
   • Place the marinated chicken on a baking rack set over a baking sheet lined with aluminum foil.
   • Roast in the preheated oven for about 20-25 minutes, basting occasionally with the marinade, until the chicken is cooked through and has a caramelized glaze. The internal temperature should reach 165°F (74°C). Remove from the oven and let it rest for a few minutes before slicing.

Prepare the Bean Sprouts Stir-fry

1. Heat the Oil:
   • Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Stir-fry the Vegetables:
   • Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
   • Add the julienned carrot, sliced bell pepper, and chopped green onions. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.
   • Add the bean sprouts and continue to stir-fry for another 1-2 minutes until they are heated through.
3. Season the Stir-fry:
   • Add the soy sauce and sesame oil to the skillet. Toss to combine and cook for another 1 minute. Season with salt and pepper to taste.

Assemble the Dish

1. Slice the Meats:
   • Slice the roasted pork and chicken into thin pieces.
2. Plate the Dish:
   • Divide the bean sprout stir-fry between two plates. Arrange the sliced roast pork and chicken on top of or alongside the stir-fry.
3. Garnish:
   • Garnish with additional chopped green onions or sesame seeds if desired.

Serving Suggestions

• Serve with steamed rice or noodles for a complete meal.