ROAST PORK WITH OYSTER SAUCE RECIPES

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

Ingredients

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

CHINESE ROAST PORK RECIPE | ROGER MOOKING | FOOD NETWORK

Chinese Roast Pork Recipe | Roger Mooking | Food Network image

Provided by Roger Mooking

Categories main-dish

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons fresh ginger
1 shallot, chopped
6 cloves garlic
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons tomato paste
2 pork tenderloins, silver skin removed
Vegetable oil, as needed

Steps:

For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
Preheat the oven to 400 degrees F.
Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

Nutrition Facts : Calories 313, FatContent 10.5 grams, SaturatedFatContent 3 grams, CholesterolContent 148 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 4 grams, ProteinContent 47 grams, SugarContent 1 grams

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