Roast Pork in Asian Brown Sauce Recipe -
Roast Pork in Asian Brown Sauce Recipe

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
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  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.
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Nov 13, 2014

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!


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  • 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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