Diva Tasting: Asian Pork Chops…

Asian Braised Pork


¼ Teaspoon Ground Ginger

1 Teaspoon Garlic Powder

¼ Teaspoon Dried Rosemary

¼ Teaspoon Dried Thyme

½ Teaspoon Sea Salt

Teaspoon Wasabi Powder (Optional)

1 (4 Pound) Boneless Pork Shoulder Roast, Or To Taste, Trimmed

5 Cups Chicken Broth

1 Cup Soy Sauce

1 Star Anise, Broken In Half

2 Green Onions, Cut Into 4 Pieces


Step 1 Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.

Step 2 Heat a large stockpot over medium-high heat.

Step 3 Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.

Step 4 Add broth, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 5 Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.

Note: This can be done in a lined crock pot on high for 6-8 hours.


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