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Roast Pork in Asian Brown Sauce

Rated as 4.2 out of 5 Stars

"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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1 h 35 m servings 386
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 386 calories; 26 13.3 24.6 95 1548 Full nutrition

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Read all reviews 4
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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 sauc...

I loved the recipes and I like spacey food but The family thought it was too hot.I cooked it on another occasion and dropped the pepper to 1/2 tbsp.Way better.I would give this version a 4 1/2 s...

The pork was good and juicy. However the spice mixture had WAY too much pepper in it for me.

This was amazing!!! I loved it and so did my family. Kim is right about cutting the seasoning in a quarter. I highly recommend this recipe but it really takes some time and effort. P.S. A pork ...