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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Dry Rub:

Roast Pork:

Brown Sauce:

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

386 calories; 26 g total fat; 95 mg cholesterol; 1548 mg sodium. 13.3 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2014
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! Read More
(3)

Most helpful critical review

Rating: 3 stars
04/01/2017
The pork was good and juicy. However the spice mixture had WAY too much pepper in it for me. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/13/2014
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! Read More
(3)
Rating: 4 stars
11/13/2014
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! Read More
(3)
Rating: 4 stars
06/24/2017
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 star. Read More
(1)
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Rating: 5 stars
10/10/2015
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 roast works just as well. Read More
Rating: 3 stars
04/01/2017
The pork was good and juicy. However the spice mixture had WAY too much pepper in it for me. Read More