Tuesday, October 28, 2008
Hoisin Pork Roast and Acorn Squash
This pork roast was one of those delicious recipes that falls apart as you try to get it out of the crockpot. I used Hoisin sauce and really liked the flavor. I served it with acorn squash and wild rice.
1 boneless pork loin roast (about 3 pounds), tied
One 10-ounce jar duck sauce or hoisin sauce (about 3/4 cup)
3 cloves garlic, smashed and peeled
2 tablespoons grated fresh ginger (I used 1 T of dried ginger)
1 tablespoon chili paste
1 tablespoon rice wine or rice wine vinegar
1 tablespoon soy sauce
2 teaspoons dark sesame oil
4 teaspoons cornstarch
2 scallions, white and light green parts only, thinly sliced on the diagonal
1/3 cup chopped cilantro
1. Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the duck sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork.
2. Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160º, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface.
3. Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.