Roast Pork in Asian Brown Sauce

Ingredients

• Dry Rub:
• 2 tablespoons ginger powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons ground white pepper
• 1 tablespoon salt
• Roast Pork:
• 1 (3 pound) pork shoulder
• 1 tablespoon extra-virgin olive oil, or as needed
• 1 tablespoon butter
• Brown Sauce:
• 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

Directions

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.