JAPANESE PORK POT ROAST
Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".
Provided by zeldaz51
Categories Japanese
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a sturdy Dutch oven, brown the pork evenly in the oil over medium-high heat. Add the liquids and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
- Braise the pork, turning it occasionally, for 1 1/2 to 2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the meat and slice it. For paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. Strain the braising liquid and discard all solids before using.
Nutrition Facts : Calories 393.6, Fat 19.4, SaturatedFat 3.4, Cholesterol 108.9, Sodium 1388.4, Carbohydrate 8.8, Fiber 1, Sugar 2.1, Protein 39
CROCK POT ASIAN PORK ROAST
Make and share this Crock Pot Asian Pork Roast recipe from Food.com.
Provided by bmcnichol
Categories Pork
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. Put roast in the slow cooker and add bay leaves.
- In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
- Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
- Slice pork; top with onions, sauce and sesame seeds. Serve on a bed of rice if desired.
Nutrition Facts : Calories 290.4, Fat 11.7, SaturatedFat 4.1, Cholesterol 91.9, Sodium 341.8, Carbohydrate 11.4, Fiber 0.7, Sugar 7, Protein 33.4
ASIAN POT ROAST IN AN INSTANT POT®
A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.
Provided by dlc1955dec
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
- Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
- Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g
EASY JAMAICAN POT ROAST
My friend Clint gave me this recipe, I've changed it slightly, This pot roast is wonderful served with Rice & Peas, roasted potatoes and the spicy gravy it cooks in. Put it on the stove and sit back and relax. For a hot n' spicy roast add 1 pepper, for a spicier roast add 2 peppers and for the (on fire) spiciest roast and gravy add 3 peppers but Please beware ... THESE ARE HOT!...I kid you not. Scotch bonnet peppers are also known as habaneros.
Provided by Baby Kato
Categories Roast Beef
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put oil into dutch oven or cast iron pot and heat on high until hot and smoking.
- Add roast beef and sear on all sides, till well browned.
- Lower heat and season roast with sea salt, paprika and thyme.
- Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast.
- On top of roast and along the sides.
- Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork.
- Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.
CHINESE ROAST PORK
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Yield 9
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g
ASIAN SLOW COOKER PORK
Asian slow cooker recipes are a favorite in our home, and this one is perfect for fall and winter evenings. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor. The aroma fills the house with a scent that cries out, 'Welcome home!' -Sheree Shown, Junction City, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.
Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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