Saturday, March 26, 2011

Chinese Roast Pork

1 3-lb. boneless pork loin

Salt and pepper

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 3-inch piece fresh ginger, peeled and chopped

1/2 cup low-sodium soy sauce

2 tablespoons packed dark brown sugar

2 teaspoons Chinese five-spice powder


1. Trim pork of excess fat and season with salt and pepper. Warm oil in a large skillet over medium-high heat. Add pork and brown on all sides, 5 to 7 minutes.

2. Transfer pork to slow cooker. Pour off all but 1 Tbsp. fat from skillet. Add onion, garlic and ginger to skillet and cook, stirring, until softened, about 3 minutes. Add soy sauce, brown sugar and five-spice powder. Cook, stirring, until sugar has dissolved, about 1 minute. Pour over pork.

3. Cover and cook on low until meat is very tender when pierced with a knife, about 6 hours. Remove pork to a cutting board, tent with foil and let stand 10 minutes.  Thinly slice against the grain and serve. 

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