Asian Pork Roast with Turnips & Bok Choy

Sherri Williams

By
@logansw

This recipe is special because it's a twist on one of my mom's favorite Sunday meals. Her pork roast was always a crowd pleaser. My dad inspired my brothers, sisters and I to try different cuisines when growing up. Asian cuisine was one of his favorites. The southern ingredients fused with the asian flavors are a marriage made in heaven, just like my parents. This is dedicated to my late father Walter and my wonderful mama Nancy. Cooking with Passion, sw:)


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Comments:

Serves:

8-10

Prep:

10 Min

Cook:

8 Hr

Ingredients

4 lb
pork roast, boneless
3 Tbsp
extra virgin olive oil
2 Tbsp
chinese five spice
1 tsp
kosher salt
1 Tbsp
course black pepper
2 c
ham stock
1/4 c
light soy sauce
3 Tbsp
light fish sauce
1/2 c
dry sherry
3
lime kaffir leaves
1 Tbsp
coriander seeds , crushed
4 large
garlic cloves, minced
1 pkg
pearl onions peeled
4 large
turnip roots sliced (1/4 inch)
6-8
baby bok choy

Directions Step-By-Step

1
Rub roast with olive oil, five spice, salt and pepper. Heat stove to medium-high heat. Place removable cookware from 6 quart slow cooker on stove; sear all sides of roast. This should take 8-10 minutes
2
Transfer cookware back to slow cooker. Add roast, ham stock, soy sauce, fish sauce, sherry, lime kaffir leaves, coriander and garlic to slow cooker. Cook on low heat for 7 hours. Add onions and turnips, cook for an additional hour. Add bok choy to slow cooker the last 15 minutes of cooking.
3
Remove roast and veggies. Allow roast to rest and cut bok choy in half. Slice roast. On a warm large platter, place pork slices down the middle; add bok choy halves, turnips and onions on both sides of pork slices. Drizzle with pork sauce. Enjoy!

About this Recipe

Course/Dish: Pork, Roasts
Regional Style: Asian
Other Tag: Healthy