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Braised Pork with Asian Spice Rub

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes 12 servings.

Pork roast, coated with an Asian Spice Rub, is braised in the oven with Napa cabbage and carrots until moist and tender.


  Asian Spice Rub:

  1 tsp McCormick® Gourmet Collection Anise Seed

  1 tsp McCormick® Gourmet Collection Garlic Powder

  1 tsp salt

  1/2 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind

  1/2 tsp McCormick® Gourmet Collection Cinnamon, Saigon

  1/2 tsp McCormick® Gourmet Collection Ginger, Ground

  1/8 - 1/4 tsp McCormick® Gourmet Collection Red Pepper, Crushed

  Pork Roast:

  3 lbs boneless pork loin roast

  2 Tbs oil

  4 carrots, cut into 1/2-inch slices

  1 large onion, cut into 1-inch chunks

  1 cup reduced sodium chicken broth

  1/3 cup soy sauce

  1/3 cup Chinese rice wine or sherry

  1 Tbs sugar

  1 head Napa cabbage, sliced

  2 Tbs cornstarch

  1/4 cup water

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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 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. Garnish with sliced green onions, if desired.

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