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Recipe: Asian Pork Roast
Similar Categories: Asian, Pork, Roast
INGREDIENTS:
1 pork shoulder roast, about 4 pounds
1 teaspoon salt
2 teaspoons curry powder
2 tablespoons vegetable oil
1 can (10 3/4 ounce) condensed cream of mushroom soup or cream of celery
soup
1/4 cup cold water
2 tablespoons all-purpose flour
16 ounces frozen Chinese mixed vegetables, cooked until crisp-tender
2 cups hot cooked rice
PREPARATION:
Trim excess fat from roast; cut to fit into crockery cooker, if
necessary. Combine salt and 1/2 teaspoon of the curry powder; rub into
roast. Brown roast on all sides in hot oil. Place roast on a rack or on
a piece of crumpled foil in crockpot.
Combine mushroom soup and remaining 1 1/2 teaspoons curry powder; pour
over the pork roast. Cover and cook on LOW setting for 8 to 10 hours.
Remove roast to a serving platter and keep warm. Pour juices into a
saucepan; skim off excess fat. Bring juices to a boil on the stovetop;
simmer for 15 minutes. Blend cold water slowly into flour, stirring
until smooth; stir into juices. Cook and stir until thickened; serve
with hot cooked vegetables, hot cooked rice, and the pork roast.
Makes 8 servings.
1 pork shoulder roast, about 4 pounds
1 teaspoon salt
2 teaspoons curry powder
2 tablespoons vegetable oil
1 can (10 3/4 ounce) condensed cream of mushroom soup or cream of celery
soup
1/4 cup cold water
2 tablespoons all-purpose flour
16 ounces frozen Chinese mixed vegetables, cooked until crisp-tender
2 cups hot cooked rice
PREPARATION:
Trim excess fat from roast; cut to fit into crockery cooker, if
necessary. Combine salt and 1/2 teaspoon of the curry powder; rub into
roast. Brown roast on all sides in hot oil. Place roast on a rack or on
a piece of crumpled foil in crockpot.
Combine mushroom soup and remaining 1 1/2 teaspoons curry powder; pour
over the pork roast. Cover and cook on LOW setting for 8 to 10 hours.
Remove roast to a serving platter and keep warm. Pour juices into a
saucepan; skim off excess fat. Bring juices to a boil on the stovetop;
simmer for 15 minutes. Blend cold water slowly into flour, stirring
until smooth; stir into juices. Cook and stir until thickened; serve
with hot cooked vegetables, hot cooked rice, and the pork roast.
Makes 8 servings.
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