Pork roast, coated with an Asian Spice Rub, is braised in the oven with Napa cabbage and carrots until moist and tender.
20m
PREP TIME
1hr 10m
COOK TIME
262
CALORIES
18
INGREDIENTS
Pork roast, coated with an Asian Spice Rub, is braised in the oven with Napa cabbage and carrots until moist and tender.
20m
PREP TIME
1hr 10m
COOK TIME
262
CALORIES
18
INGREDIENTS
Ingredients 12 Servings
- Asian Spice Rub
- 1 teaspoon McCormick Gourmet™ Organic Anise Seed, coarsely crushed
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/8 to 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- Pork Roast
- 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 chicken stock
- 1/3 cup soy sauce
-
1/3
cup
Chinese rice wine
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Substitutions available
- sherry
- 1 tablespoon sugar
- 1 head Napa cabbage, sliced
- 2 tablespoons cornstarch
- 1/4 cup water
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Asian Spice Rub, mix all ingredients in small bowl. Rub evenly on all sides of pork roast
- 2 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
- 3 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
- 4 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
NUTRITION INFORMATION
(per Serving)
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