For a deeper flavor, marinate the pork shoulder with the dry rub overnight in the refrigerator. If you prefer a thicker sauce, increase the amount of cornstarch. Adjust the amount of Asian chile paste to suit your spice preference. Serve with steamed rice and your favorite Asian greens for a complete and satisfying meal.
Roast Pork in Asian Brown Sauce
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS18
Experience the savory delight of succulent roast pork, infused with aromatic Asian spices and glazed in a rich, umami-packed brown sauce. This dish is a symphony of flavors, offering a perfect balance of sweet, savory, and spicy notes that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol95 mg
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Fiber2 g
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Protein25 g
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Saturated Fat10 g
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Sodium1548 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 350 degrees F (175 degrees C).
02
Step
0 mins
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.
03
Step
0 mins
Generously apply remaining dry rub to pork shoulder.
04
Step
2 mins
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.
05
Step
2 hrs
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.
06
Step
4 mins
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.
07
Step
3 mins
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.
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RECIPE REVIEWS
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Antone Cruickshank
Jun 20, 2025I made this for a dinner party, and everyone raved about it. The sauce is simply divine!
Mercedes Fay
May 4, 2025I added a splash of sesame oil to the sauce for an extra layer of flavor. Highly recommend!
Mavis Koss
Apr 27, 2025This recipe is amazing! The pork was so tender and flavorful.
Noe Wolff
Apr 27, 2025The instructions were easy to follow, and the results were restaurant-quality.