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| Asian Slow-Roasted Pork |
Hits: 2 |
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| Date Added: |
November 20, 2008 |
| Calories: |
232 |
| Serves: |
8 |
| Prep. Time: |
0:00 |
| Category: |
Main Dish, Pork, Copy Cat / Restaurant |
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| Ingredients: |
4 pounds boneless pork shoulder
3 tablespoons Asian grilling rub - (to 4)
2 tablespoons canola oil
2 cups sliced yellow onions
1/4 cup Asian grilling glaze
1 cup chicken stock
3 tablespoons mirin
4 teaspoons soy sauce
1 1/2 teaspoons toasted sesame oil
1 pound asparagus
2 tablespoons black sesame seeds
6 cups cooked white rice
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Coat the pork with the grilling rub. Place in a large sealable plastic bag, seal the bag and refrigerate overnight.
- Let the pork stand at room temperature for 1 hour. Preheat an oven to 300 degrees.
- In a small roasting pan over high heat, warm the oil until almost smoking. Add the pork and brown on all sides, about 2 minutes per side. Transfer to a plate. Reduce the heat to medium and add the onions. Cook, stirring occasionally, until just softened, about 5 minutes.
- Place the pork on top of the onions, cover the pan with foil and roast until the meat shreds easily when pulled with a fork, about 5 hours. Remove the foil and brush the pork with the glaze. Continue roasting, uncovered, for 30 minutes more. Transfer the pork to a carving board, cover loosely with foil and let rest for 10 to 15 minutes before carving.
- Place the roasting pan over medium-high heat, add the stock and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is slightly thickened, 3 to 5 minutes.
- Meanwhile, in a large bowl, whisk together the mirin, soy sauce and sesame oil. Add the asparagus and toss to combine. Sprinkle with the sesame seeds. Carve the pork into 1/2-inch slices, arrange on a warmed platter and top with the sauce. Serve immediately with the asparagus and rice.
- This recipe yields 8 servings.
- Comments: To imbue the pork with rich, deep flavor, this recipe calls for both a dry rub and a glaze. The rub marinates the meat before it is slow roasted. Near the end of cooking, the glaze is brushed on, which produces a rich, glossy finish — the hallmark of Chinese barbecued meats.
Notes:
Recipe from the Williams-Sonoma Kitchen |
| Nutrition Facts |
| Servings Per Recipe: 8 |
| Amount Per Serving |
| Calories: 232 |
Calories from Fat 15.5% |
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| Total Fat |
4g |
| Cholesterol |
0mg |
| Sodium |
444mg |
| Carbohydrate |
43g |
| Dietary Fiber |
2g |
| Protein |
5g |
| Points 5 |
| Exchanges: 2 1/2 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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