Recipe

Oriental Pork Roast Recipe

Add Step-by-Step Photos	Rogbear / All my dishes 1 year, 12 months ago this is a crock pot rcipe that is just the most tender,flavorful pork Prep:15m Cook:4125m Servings:6	Rogbear
	crock pot pork loin

plated

rubbed and ready

marinating

fat side up

chunked up w/gravy

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goblue434

reviews

pointseven

Ingredients

4 lbs pork roast

1 1/2 tsp chinese 5 spice powder

2 tbsp oil

1/4 cup slice green onions

2 tbsp sesame seed

2 cloves garlic,minced

3/4 cup water

1/2 cup white wine

3 tbsp soy sauce

2 tbsp chicken bouillon granules

1/3 cup cold water

3 tbsp cornstarch

Directions

Rub roast with 5 spice powder, in a large heavy skillet over medium-high heat brown meat on all sides in oil. Transfer to slow cooker. In remaining oil sautee green onions,sesame seeds & garlic for 1 minute.Remove from heat.Add 3/4 cup water,wine,soy sauce & chicken bouillon,Stir to loosen browned bits from bottom of pan. Pour mixture over roast. Cover & cook on high for 4 1/2 hour.Transfer to platter & keep warm>pour broth into medium saucepan,bring to a boil.Meanwhile,in a small bowl, stir 1/3 cup cold water & cornstarch until smooth.Stir in broth, bring to a boil for 1-2 mins or until thickened.

Serve with asian noodles or rice & chinese pea pods

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Alterations

pointsevenout 10 months, 3 weeks ago said:
I made the recipe with these modifications:

Stab the roast all over to allow rub and liquid to penetrate.
Make the rub, plus one tablespoon liquid mesquite smoke, minus water, wine and soy sauce, which is combined in another bowl. Wear a pair of gloves. Rub the roast and put it in the crock pot, fat side up, with one cubed up sweet potato.
Left out the onion altogether.
Place roast in crock pot fat side up so it is self marinating.
Pour saved liquid over roast. Marinate in-situ for two hours.
Crock the roast on LO for 9 to 11 hours until meat separates from the bone easily.
Remove the roast to a plate. Drain crock pot juice to a sauce pan set to boil. Add a couple tablespoons of cornstarch in a water paste to the juice and boil one minute or until thickened. Might have to add a little more cornstarch.
Chunk roast and return it to the crock pot adding the thickened juice.

It is my first oriental flavored roast. The flavor is lighter than a pulled pork Bbq roast but quite moist and tasty.

Here are some pics.
I had to add a quarter cup of cornstarch and the juice didn't thicken up as much as I thought it should. Does cornstarch go bad?

Anyway, I have enough pork to last for a couple of days. Maybe it's time to make a pot of beans and a couple of fresh loaves of bread.