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Roast Pork in Asian Brown Sauce
Roast Pork in Asian Brown Sauce
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Tender pork roast in savory Asian brown sauce, topped with fresh scallions - a restaurant-worthy delight.
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
  • 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
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine ginger powder, garlic powder, onion powder, white pepper, and salt in a bowl, whisking until well mixed to create a flavorful dry rub. Set aside 1 tablespoon of the dry rub for later use.
  • Ensure the pork shoulder is thoroughly coated with the remaining dry rub.
  • In a heavy cast-iron skillet over medium-high heat, melt olive oil and butter together until sizzling. Brown pork shoulder in the hot oil-butter mixture, turning every 1 to 2 minutes until all sides are golden.
  • Roast skillet with pork shoulder in the preheated oven for 1 to 2 hours until the pork reaches an internal temperature of at least 145°F (63°C). Transfer the cooked pork shoulder to a serving platter.
  • Pour vinegar into the skillet and bring to a boil, scraping off the browned bits with a wooden spoon until liquid evaporates (about 1 to 2 minutes). Add the dry rub, oyster sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and stir in chicken stock. Simmer and enjoy!
  • In a bowl, combine 1 cup chicken stock and cornstarch until smooth. Add the mixture to the simmering chicken stock; cook until sauce thickens, for about 1 to 2 minutes. Stir in sugar and chile paste, and simmer until sugar dissolves, around 1 minute. Pour the sauce over the roast and top with scallions for a flavorful finish.

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