Roast Pork In Asian Brown Sauce

Name: Simple Way to Pork Shoulder Recipes Asian
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings

It's a perfect recipe to make ahead of time to savor on a busy weeknight.

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Recipe Summary Roast Pork In Asian Brown Sauce

I had a wonderful dish like this in a Chinese restaurant. I can't say I know their recipe but I am pretty close. This is my take on it.

Ingredients | Pork Shoulder Recipes Asian

2 tablespoons ginger powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons ground white pepper

1 tablespoon salt

1 (3 pound) pork shoulder

1 tablespoon extra-virgin olive oil, or as needed

1 tablespoon butter

2 tablespoons rice vinegar

2 tablespoons oyster sauce

1 tablespoon Worcestershire sauce

16 fluid ounces chicken stock, divided

2 tablespoons cornstarch

1 tablespoon white sugar

1 teaspoon Asian chile paste

3 scallions, finely chopped

Directions

Preheat oven to 350 degrees F (175 degrees C).

Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.

Generously apply remaining dry rub to pork shoulder.

Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.

Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.

Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.

Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

Info | Pork Shoulder Recipes Asian

prep: 20 mins cook: 1 hr 15 mins total: 1 hr 35 mins Servings: 6 Yield: 6 servings

TAG : Roast Pork In Asian Brown Sauce

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