Roast Pork In Asian Brown Sauce Recipes

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ROAST PORK IN ASIAN BROWN SAUCE



Roast Pork in Asian Brown Sauce image

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.

Provided by Buon Appetito

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1547.9 mg, Sugar 4.4 g

ASIAN PORK ROAST



Asian Pork Roast image

This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli.

Provided by Lennie

Categories     Pork

Time 9h

Yield 12 serving(s)

Number Of Ingredients 12

1 boneless pork loin, 5 to 6 pounds
1/2 cup dry sherry
1/2 cup soya sauce
3 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon freshly grated gingerroot
1 tablespoon fresh thyme, minced,or
1 teaspoon dried thyme
1 cup red currant jelly or 1 cup black currant jelly
2 tablespoons dry sherry
1 tablespoon soya sauce
1 tablespoon freshly grated gingerroot

Steps:

  • You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
  • In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
  • Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
  • Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
  • Preheat oven to 325F degrees.
  • Remove roast from bag, discarding marinade.
  • Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours.
  • Let stand for about 15 minutes before carving to allow juices to settle back into meat.
  • To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
  • Stir well and serve with pork.

Nutrition Facts : Calories 141.2, Fat 0.3, Sodium 766, Carbohydrate 22.9, Fiber 0.6, Sugar 15.2, Protein 1.8

ASIAN-STYLE PORK AND BROCCOLI IN GARLIC SAUCE



Asian-Style Pork and Broccoli in Garlic Sauce image

This can also be made in a large skillet, and is equally delicious using chicken *or* pork, I have made it with both and I have to say that I prefer the chicken better. You can double this recipe, but you will probably have to brown the meat in two batches depending on the size of your wok or skillet, and I strongly suggest to double this, it is very good! You can adjust all ingredients amounts to taste.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 17

2 teaspoons cornstarch
2 tablespoons soy sauce
1 lb boneless pork (cut into strips) or 1 lb chicken (cut into strips)
2 teaspoons cornstarch
1/4 cup soy sauce
1/4 cup cold water
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon peanut oil
fresh sliced mushrooms (any amount desired)
2 cups fresh broccoli florets (or to taste)
5 green onions, sliced
2 tablespoons minced fresh garlic (can use more or less)
3 teaspoons minced fresh ginger (or to taste)
1 teaspoon dryed red pepper flakes (or to taste)
2 tablespoons fresh orange juice
hot cooked rice

Steps:

  • In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes.
  • In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes.
  • Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!).
  • Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate).
  • Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes.
  • Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened.
  • Add in the orange juice; stir until heated through.
  • Serve over cooked rice.

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