Asian Pork Roast with Mushrooms

Boneless pork loin roast is a very versatile cut and can be prepared in many ways. Asian Pork Roast with Mushrooms, browned and then slowly braised with shallots, mushrooms and Asian seasonings produces a moist and flavorful roast with minimal work.  It’s well worth the effort to procure some of the ingredients used in the recipe.  Serve Asian Pork Roast with Mushrooms with simply cooked seasonal greens and a dry rose wine.

Total Time: 1 hour, 15 minutes. Serves 4.

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Ingredients:

• 2 to 3 lb Boneless Pork Loin Roast
• 1/3 cup Cooking Oil (Olive/Canola Oil blend is recommended)
• 6 oz. Shallots, approximately 1” in diameter
• 5 Garlic cloves
• 1 lb fresh Shiitake* and White or Brown Mushrooms
• ½ cup Shaoxing* (Rice Wine)
• ¼ cup Mushroom Dark Soy Sauce*
• 2 Tbs Chinkiang (Black) Vinegar*
• 2 Tbs. Sweet Soy Sauce (Ketjap Manis) *
• 1 Tb Cornstarch
• 2 Tbs Cold Water

Preparation:

1. Pour the cooking oil into a 5-quart Dutch oven over a medium high heat.
2. When the oil is hot and shimmering, add the pork loin roast to the pan, fat side down if there is one, and brown the pork roast while partially covered to avoid spattering. Turn the roast until it is browned evenly on all sides.
3. While the roast is browning, peel and trim the shallots and smash the garlic cloves with the flat side of a chef’s knife, trim the root ends and remove the peels.
4. When the roast is browned on all sides, add the shallots and garlic around the roast in the pan, lower to a medium heat and cook covered for 20 minutes.
5. Stem and clean the mushroom caps and cut into ¼” thick slices.
6. Combine the Shaoxing, mushroom dark soy sauce, Chinkiang vinegar and sweet soy sauce and pour over the roast, shallots and garlic in the pan; raise the heat to high to bring to a boil, then reduce the heat to a simmer.
7. Add the mushrooms around the roast and simmer covered for 30 minutes.
8. Remove the pork roast from the pan to a cutting board, tent it with foil and allow it to rest for 5 minutes.
9. Slice the pork and place on a serving platter.
10. Spoon the mushrooms and shallots around the sliced pork roast on the platter.
11. Bring the sauce in the pan to a boil.
12. Combine the cornstarch and cold water in a small bowl to form a slurry.
13. Add the slurry to the boiling sauce in the pan and stir until the sauce thickens.
14. Remove the sauce from the heat. Spoon some of the sauce over the pork roast on the platter and the rest into a bowl and serve immediately.

*Notes:

Fresh Shiitake mushrooms, Shaoxing, mushroom dark soy sauce, Chinkiang vinegar, and Ketjap Manis or Sweet Soy Sauce can be purchased at Asian supermarkets and on-line.