Pork with Asian Flavors

1. 1

   Melt the butter in an enameled cast-iron casserole in which the roast will fit snugly.

2. 2

   Season the meat with salt, add it to the casserole and cook over moderate heat, turning as necessary, until well browned all over, about 15 minutes.

3. 3

   Pour off the fat from the pan.

4. 4

   Meanwhile, in a food processor, combine all of the remaining ingredients with 1/4 cup of water and puree until smooth.

5. 5

   Pour the sauce over the meat and bring to a boil.

6. 6

   Reduce the heat to very low, cover and cook for 1 hour, turning the meat every 15 minutes; it is done when an instant-read thermometer inserted in the thickest part registers 160.

7. 7

   Remove from the heat and let the meat rest in the sauce for 10 minutes; this helps tenderize it and makes it easier to slice.

8. 8

   Carve the roast into 1/4-inch slices.

9. 9

   Stir any carving juices into the sauce and reheat if necessary.

10. 10

    Season the sauce with salt and spoon it over the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.