Best Asian Pork Roast Recipes

CROCK POT ASIAN PORK ROAST

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.

FIERY ASIAN STYLE PORK LOIN ROAST

Steps:

• Combine orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
• Put the roast in a shallow glass or ceramic dish, and pour the marinade over it. Turn to coat. Cover, and refrigerate for at least 2 hours and as long as 24 hours.
• Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
• Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 degrees to 155 degrees. Remove the roast from the grill, and let it rest for about 10 minutes before slicing.

ROAST PORK IN ASIAN BROWN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
• Generously apply remaining dry rub to pork shoulder.
• Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
• Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
• Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
• Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

ASIAN PORK ROAST

Steps:

• You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
• In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
• Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
• Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
• Preheat oven to 325F degrees.
• Remove roast from bag, discarding marinade.
• Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours.
• Let stand for about 15 minutes before carving to allow juices to settle back into meat.
• To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
• Stir well and serve with pork.

SLOW COOKER ASIAN PORK ROAST

Steps:

• Spray crock pot with cooking spray and add the pork roast.
• In a small bowl, combine the hoisin sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil.
• Mix in the cornstarch.
• Pour the sauce over the roast.
• Place lid on crock pot and cook on low 8 hours or high for 3 1/2 hours, or until internal temperature reaches 160 degrees.
• When roast is cooked all the way through, remove from slow cooker to a platter, cover with foil and let stand 10 minutes.
• Pour the cooking liquid into a bowl and let stand 10 minutes, then skim any fat from the surface.
• Slice roast, sprinkle the scallions and cilantro on top.
• Serve the sauce on the side.
• Enjoy!

FIERY ASIAN-STYLE PORK LOIN ROAST

Steps:

• Combine orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well. Put the roast in a shallow glass or ceramic dish, and pour the marinade over it. Turn to coat. Cover, and refrigerate for at least 2 hours and as long as 24 hours. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot. Lift the roast from the marinade, reserving the marinade and brushing it on the roast two or three times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 degrees to 155 degrees F. Remove the roast from the grill, and let it rest for about 10 minutes before slicing. Yield: 6 servings

FIERY ASIAN PORK ROAST

Steps:

• combine orange juice, concentrate, and other marinade ingredients, stir well.
• reserve 1/3 of the marinade, refrigerate place pork roast in a baking dish, cover with marinade, refrigerate 2-12 hours heat grill, remove roast from marinade and discard.
• cook over indirect heat marinating often about 1 1/2 hrs, until meat thermometer registers 150-155.

ASIAN GLAZED ROAST PORK TENDERLOIN RECIPE - (3.8/5)

Steps:

• Notes: I doubled the recipe for the marinade/sauce, because I wanted more leftover to glaze, and only used one pork tenderloin, since I am cooking for 2. (I found that I didn't have as much marinade/glaze as I wanted, until I adapted the recipe.) Feel free to use 2 pork tenderloins, which is how they are usually sold. I only use one pork tenderloin and wanted plenty of extra sauce! Preheat the oven to 400°F. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting. Note: Instead of using a roasting pan, lined with foil, I used a non-stick oven-proof skillet. This made for very easy cleanup. Meanwhile, combine 4 tablespoons soy sauce, 4 tablespoons brown sugar, 1 tablespoon ginger, 3 teaspoons sesame oil, 3 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloin and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours. Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. (The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. (Because I used an oven-proof non-stick skillet, I wasn't the least bit worried. Transfer the pork to a cutting board and let stand for 5 minutes. While the pork is resting, bring the remaining 2 tablespoon soy sauce, 2 tablespoons brown sugar, 1 tablespoon ginger, 1 teaspoon sesame oil, 2 minced garlic cloves and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan. Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

ASIAN-STYLE PORK ROAST

Steps:

• Preheat oven to 450°F Rub pork roast liberally with salt and five-spice powder. Place in roasting pan, place pan in oven, and roast undisturbed 15 minutes.
• Meanwhile, stir together marinade ingredients until well combined.
• Pour 1/2 c of marinade over the roast. Lower heat to 325°F Baste meat with 1/4 c of marinade every 15 minutes; if there is enough liquid in the bottom of the pan use that instead.
• Roast 75-105 minutes, until the internal temperature is 145-150°F Remove from oven, tent with foil and let rest 10-15 minutes before carving. If there is any marinade left over, it can be drizzled over the meat as is, or reduced in a small saucepan to make a glaze, then drizzled over the meat.