New Year’s Asian Pork

New Year’s Asian Pork

Asian pork is center stage to our full New Year’s menu – including collard greens, black eyed peas and pork.  Try out the collard green rolls for something really inventive.

New Year's Asian Pork
 
Prep time
Cook time
Total time
 
This Asian pork is so flavorful, that you will crave it weeks later.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 6
Ingredients
  • olive oil
  • boneless pork loin, cut into 4 - 5 2 inch thick pieces
  • salt and pepper to taste
  • 5 cloves minced garlic
  • 2 tsp ginger powder (or fresh ginger cut into small pieces)
  • ⅛ cup soy sauce (can go up to ¼ cup)
  • ¼ cup water
  • ½ cup rice wine vinegar
  • 3 to 4 cups chicken stock
  • ½ cup oyster sauce (can increase to ¾ cup based on taste)
  • ¼ cup brown sugar
  • ¼ cup sambal oelek (less to turn down the spice)
  • 3 star anise
  • 2 tbs orange juice, optional orange zest
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Coat a cast iron skillet (preferrably) with olive oil and heat on high. Sprinkle the pork with salt and brown it on all sides. Remove pork from the pan.
  3. Add the garlic and ginger and cook for 1 minutes (adding more oil if required). Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Adjust seasoning if needed. I've reduced the soy sauce above, but be careful as this can become too salty.
  4. Return the pork to the pan, cover with aluminum foil and put in the oven. Cook the pork for 1 hour, turn over and cook for 30 more minutes. Remove lid and cook for a final 30 minutes. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock.
  5. Remove the pan from the oven. Remove the pork from the pan. Place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency. Remove star anise and remaining ginger.
  6. Serve the pork draped with the sauce.

 

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