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Pork roast, coated with an Asian Spice Rub, is braised in the oven with Napa cabbage and carrots until moist and tender.
1 teaspoon McCormick Gourmet™ Anise Seed , coarsely crushed
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon McCormick Gourmet™ Ginger, Ground
McCormick Gourmet™ Red Pepper, Crushed
3 pounds boneless pork loin roast
2 tablespoons oil
4 carrots, cut into 1/2-inch slices
1 large onion, cut into 1-inch chunks
1 cup Kitchen Basics® Original Chicken Stock
1/3 cup soy sauce
1/3 cup Chinese rice wine
1 tablespoon sugar
1 head Napa cabbage, sliced
2 tablespoons cornstarch
1/4 cup water
Preheat oven to 350°F. For the Asian Spice Rub, mix all ingredients in small bowl. Rub evenly on all sides of pork roast.
Heat oil in heavy 6- to 8-quart ovenproof saucepot on medium heat. Add pork roast; brown well on all sides. Remove from saucepot; set aside. Add carrots and onion to saucepot; cook and stir 5 minutes or until onion is softened. Stir in chicken broth, soy sauce, wine and sugar. Place roast on top of vegetables. Cover.
Place saucepot in oven and braise 30 minutes. Stir in cabbage; cover. Braise 30 minutes longer or until pork and cabbage are tender. Remove roast and vegetables to serving platter.
Mix cornstarch and water until smooth. Stir into liquid in saucepot. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve with roast and vegetables.
Serving Suggestion: Garnish with sliced green onions, if desired.
(Amount per serving)