Roast Pork in Asian Brown Sauce recipe
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Ingredients
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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
Nutrition Info
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386.4 calories
carbohydrate: 13.3 g
cholesterol: 94.7 mg
fat: 26 g
fiber: 1.5 g
protein: 24.6 g
saturatedFat: 9.5 g
servingSize: -
sodium: 1547.9 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -
Directions Roast Pork in Asian Brown Sauce
Directions
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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.