• Braised Chinese Pork Roast With Greens, Turnips And Cinnamon Rice

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    • This recipe also works well with pork shoulder and a longer cooking time. Star anise and five-spice pwdr can be found in Asian food markets.
    • 10 x servings
    • 1 x boneless pork loin roast, about 3 pounds Salt Freshly grnd pepper
    • 2 Tbsp. vegetable or possibly peanut oil
    • 4 x green onions, cut in 1 inch pcs
    • 3 piece star anise or possibly 1/2 tsp. five-spice pwdr
    • 2 can (14 1/4 ounces each) chicken broth
    • 1 x cinnamon stick
    • 1 piece (1 inch) ginger root, sliced
    • 1/2 c. soy sauce
    • 1/4 c. sugar
    • 1/4 c. sherry or possibly white wine
    • 6 x turnips, quartered
    • 1 bn Chinese broccoli or possibly bok choy, trimmed, coarsely minced
    • 1 1/2 c. long-grain rice
    • 3 c. chicken broth
    • 1 x cinnamon stick


    1. Heat oven to 350 degrees. Season pork with salt and pepper. Heat oil in large Dutch oven, add in pork; cook over medium-high heat till browned on all sides, about 10 min. Remove to platter.
    2. Add in onions, star anise, chicken broth, cinnamon, ginger, soy sauce, sugar and sherry to the Dutch oven. Heat to boiling, scraping up bits on bottom of pan.
    3. Add in reserved meat, turnips and Chinese broccoli. Cover. Place in oven; cook 45 min.
    4. For rice, combine rice, broth and cinnamon in 1-qt baking dish. Cover; bake till tender, 45 min. Throw away cinnamon stick.
    5. Remove pork from Dutch oven; slice. Pour vegetables and some of the cooking liquid into a deep platter; throw away cinnamon stick. Top with sliced pork. Serve with cinnamon rice.

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