Roast Pork in Asian Brown Sauce Recipe - Allrecipes.com
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Roast Pork in Asian Brown Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Generously apply remaining dry rub to pork shoulder.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 35 mins
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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 1548 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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