#roast

6 viral recipes tagged #roast.

• 
  Chinese · Main · 295 min

  叉燒

  Cantonese barbecue pork: strips of pork shoulder lacquered in a sweet-savoury marinade of hoisin, soy, honey and five-spice, then roasted until the edges char and the glaze turns glossy and sticky. The ruby-red, caramelised pork you see hanging in Chinatown windows — served over rice, in noodles, or in fluffy bao.

  chineseporkroast
• 
  Chinese · Main · 850 min

  北京烤鸭

  China's most celebrated dish: a duck dried and roasted until the skin is lacquered, mahogany and shatteringly crisp, carved and served with thin pancakes, scallion, cucumber and sweet bean (hoisin-style) sauce to roll at the table. Peking duck is a centuries-old Beijing art form built entirely around that famous crisp skin — and while restaurants use special ovens, a careful home method of air-drying and roasting gets you remarkably close.

  chineseduckroast
• 
  Filipino · Main · 740 min

  菲律宾脆皮烤猪

  The king of the Filipino fiesta table: pork roasted until the skin blisters into shattering, glassy crackling while the meat stays juicy and aromatic with lemongrass, garlic and bay. While the whole spit-roasted pig (lechon baboy) is the celebration showpiece, this home version — a rolled, stuffed pork belly (lechon belly) roasted to crisp-skinned perfection — delivers the same crackle and flavour from a regular oven. Served with a tangy liver-based lechon sauce or spiced vinegar.

  filipinoporkroast
• 
  German · Main · 190 min

  巴伐利亚脆皮烤猪

  Bavaria's beloved Sunday roast: a joint of pork (often shoulder) with a scored rind, roasted slowly with onions, carrots and caraway and basted with dark beer until the meat is tender and the skin crackles into glassy crackling (Kruste). The flavourful pan juices become a rich, dark gravy. Schweinebraten is the centrepiece of the beer garden and the family table, traditionally served with bread or potato dumplings (Knödel) and sauerkraut or a cabbage salad.

  germanporkroast
• 
  American · Main course · 120 min

  烤全鸡

  A whole bird dry-brined overnight, then roasted hot until the skin shatters like glass and the breast stays succulent. This is the roasted chicken you build a Sunday around: burnished, self-basting, and carved over its own pan juices.

  dinnerwhole-chickenroast
• 
  French · Main course · 60 min

  烤法式羊排

  A classic French carré d'agneau: frenched racks of lamb seared until the fat cap crackles, painted with Dijon and garlic, then packed with an herbed panko crust and roasted hot and fast. The quick sear renders the fat and builds a savory base, while the short 200°C/400°F roast keeps the eye of the meat blushing rosy from edge to edge. You get crisp, mustardy crumbs against tender, medium-rare lamb in about an hour, most of it hands-off.

  frenchmain-courselamb