Roast Pork in Asian Brown Sauce

Name: Roast Pork in Asian Brown Sauce
Total time: 95
Yield: 6
Ingredients: 2 tablespoons ginger powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons ground white pepper; 1 tablespoon salt; 1 (3 pound) pork shoulder; 1 tablespoon extra-virgin olive oil, or as needed; 1 tablespoon butter; 2 tablespoons rice vinegar; 2 tablespoons oyster sauce; 1 tablespoon Worcestershire sauce; 16 fluid ounces chicken stock, divided; 2 tablespoons cornstarch; 1 tablespoon white sugar; 1 teaspoon Asian chile paste; 3 scallions, finely chopped

Recipe by Buon Appetito from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

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2 tablespoons ginger powder
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2 tablespoons garlic powder
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2 tablespoons onion powder
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2 tablespoons ground white pepper
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1 tablespoon salt
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1 (3 pound) pork shoulder
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1 tablespoon extra-virgin olive oil, or as needed
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1 tablespoon butter

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2 tablespoons rice vinegar
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2 tablespoons oyster sauce
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1 tablespoon Worcestershire sauce
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16 fluid ounces chicken stock, divided
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2 tablespoons cornstarch
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1 tablespoon white sugar
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1 teaspoon Asian chile paste
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3 scallions, finely chopped

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
Generously apply remaining dry rub to pork shoulder.
Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.