ASIAN ROAST PORK RECIPES RECIPES

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ASIAN PORK ROAST RECIPE - FOOD.COM



Asian Pork Roast Recipe - Food.com image

This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli.

Total Time 9 hours

Prep Time 6 hours

Cook Time 3 hours

Yield 12 serving(s)

Number Of Ingredients 12

1 boneless pork loin, 5 to 6 pounds
1/2 cup dry sherry
1/2 cup soya sauce
3 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon freshly grated gingerroot
1 tablespoon fresh thyme, minced,or
1 teaspoon dried thyme
1 cup red currant jelly or 1 cup black currant jelly
2 tablespoons dry sherry
1 tablespoon soya sauce
1 tablespoon freshly grated gingerroot

Steps:

  • You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
  • In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
  • Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
  • Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
  • Preheat oven to 325F degrees.
  • Remove roast from bag, discarding marinade.
  • Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours.
  • Let stand for about 15 minutes before carving to allow juices to settle back into meat.
  • To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
  • Stir well and serve with pork.

Nutrition Facts : Calories 141.2, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 766, CarbohydrateContent 22.9, FiberContent 0.6, SugarContent 15.2, ProteinContent 1.8

ROAST PORK IN ASIAN BROWN SAUCE RECIPE | ALLRECIPES



Roast Pork in Asian Brown Sauce Recipe | Allrecipes image

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.

Provided by Buon Appetito

Categories     World Cuisine    Asian

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 386.4 calories, CarbohydrateContent 13.3 g, CholesterolContent 94.7 mg, FatContent 26 g, FiberContent 1.5 g, ProteinContent 24.6 g, SaturatedFatContent 9.5 g, SodiumContent 1547.9 mg, SugarContent 4.4 g

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