A simple and tasty way to prepare an asian flavoured pork roast.
Score the skin of the pork with slashes.
In a saucepan large enough to fit the roast boil 3 litres of water.
Add the pork to the boiling water and cook for 7-8 minutes.
Remove the meat and drain the water from the saucepan.
Mix all ingredients except the meat and cornflour together in the saucepan.
Put the saucepan on the stove and bring the sauce to the boil.
Add the meat to the saucepan and roll it around till it is all covered in the sauce and is fat side up.
Put the lid on the saucepan and when it comes back to the boil turn it down as low as possible while retaining a simmer.
Cook for 2 hours basting the meat with sauce and turning it over several times during the cooking.
Remove the meat from the saucepan to a carving tray.
Remove the pieces of onion and slices of ginger and discard them.
Gradually add the the dissolved cornflower to the gently cooking sauce and when it is all mixed in, bring it to the boil and reduce the sauce till the desired consistency is obtained.
Slice the meat and serve it with the thickened sauce as a gravy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 22 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 128.4mg | 4 % | |
Potassium 15.9mg | 0 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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