Braised Pork with Asian Spice Rub
main dishes

Braised Pork with Asian Spice Rub

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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.
  • 20m

    prep time

  • 1h 10m

    Cook Time

  • 262


  • 18



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Asian Spice Rub

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 Kitchen Basics® Original Chicken Stock
  • 1/3 cup soy sauce
  • 1/3 cup Chinese rice wine Substitutions available
    • sherry
  • 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

Nutrition information (per Serving)

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