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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 lb boneless pork shoulder, untied
3 to 4 tbsp Asian grilling rub
2 tbsp canola oil
2 cups sliced yellow onions
1⁄4 cup Asian grilling glaze
1 cup chicken stock
3 tbsp mirin
4 tsp soy sauce
1 1⁄2 tsp toasted sesame oil
1 lb. asparagus, steamed
2 tbsp black sesame seeds, toasted
6 cups cooked white rice
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.
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.
Serves 8.
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ASIAN SLOW-ROASTED PORK
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 lb boneless pork shoulder, untied
3 to 4 tbsp Asian grilling rub
2 tbsp canola oil
2 cups sliced yellow onions
1⁄4 cup Asian grilling glaze
1 cup chicken stock
3 tbsp mirin
4 tsp soy sauce
1 1⁄2 tsp toasted sesame oil
1 lb. asparagus, steamed
2 tbsp black sesame seeds, toasted
6 cups cooked white rice
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.
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.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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