Recipe by Chef Of The Future
"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."
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ground white pepper
1 (3 pound)
extra-virgin olive oil, or as needed
16 fluid ounces
chicken stock, divided
Asian chile paste
scallions, finely chopped
I used a 3 lb. pork sirloin roast (from Costco - love those), and cut the dry rub ingredients in half. Other than that, I followed the recipe. The pork was very moist and flavorful, but the sauce was just a bit too peppery for our tastes. When I make this again, I will cut the rub ingredients back to 1/4, and skip the rub seasonings in the sauce. The bits of the rub that are in the pan are enough to season the sauce along with the asian flavors, in my opinion. Thanks Buon Appetito!
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Pork in Asian Brown Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 234
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