Five-Spice Pork Roast Recipe - Cooking Index
Five-Spice Pork Roast Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Pork shoulder roast - (to 3 lbs) |
| 1 1/2 teaspoons | 7.5ml | Five-spice powder |
| 1 tablespoon | 15ml | Cooking oil |
| 3/4 cup | 177ml | Apple juice |
| 1/3 cup | 78ml | Dry white wine |
| 2 tablespoons | 30ml | Soy sauce |
| 3 tablespoons | 45ml | Cornstarch |
| Hot cooked rice |
Trim fat from roast. If necessary, cut roast or remove bone to fit into crockpot. Rub roast with 5-spice powder. In a skillet, brown roast on all sides in hot oil. Place in a 3 1/2-, 4-, 5- or 6-quart crockery cooker.
Stir together apple juice, wine and soy sauce. Pour over roast. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH for 4 1/2 to 5 hours.
Remove roast; keep warm. For gravy, strain cooking liquid into a large glass measure. Skim off fat. Measure 2 cups liquid (if necessary, add water), pour into saucepan. Combine cornstarch and 3 tablespoons water; add to the saucepan. Cook and stir until thick and bubbly. Cook and stir 2 more minutes. Serve roast and gravy with rice.
This recipe yields ?? servings.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
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