Asian Pork Roast with Turnips & Bok Choy

Sherri Williams


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:)


★★★★★ 1 vote

10 Min
8 Hr


  • 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

How to Make Asian Pork Roast with Turnips & Bok Choy


  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!

Printable Recipe Card

About Asian Pork Roast with Turnips & Bok Choy

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

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