Ingredients:
4 Asian pears (I used Saitama), peeled and sliced
2 1/2 lb boneless pork roast
1/2 lb pearl onions*
2 tablespoon five spice powder
1/2 cup white wine or shaoxing
sea salt
freshly ground black pepper
olive oil
Directions:
Preheat oven to 350. Sprinkle the pork on all sides with the spices. Heat oil in a stovetop and oven safe dutch oven. Add the onions and pears and saute until the onions start to brown. Push the onions and pears to the sides of the pan and add the pork. Cook to slightly brown each side. Add the wine. Roast for 40 minutes or until thoroughly cooked. Slice and serve. The juices make a great gravy, if you are into that sort of thing.
*I get bored too easily to peel tiny onions so I just use (undefrosted) frozen. They can be tricky to find but most stores seem to carry them during the holiday season. Stock up!
4 Asian pears (I used Saitama), peeled and sliced
2 1/2 lb boneless pork roast
1/2 lb pearl onions*
2 tablespoon five spice powder
1/2 cup white wine or shaoxing
sea salt
freshly ground black pepper
olive oil
Directions:
Preheat oven to 350. Sprinkle the pork on all sides with the spices. Heat oil in a stovetop and oven safe dutch oven. Add the onions and pears and saute until the onions start to brown. Push the onions and pears to the sides of the pan and add the pork. Cook to slightly brown each side. Add the wine. Roast for 40 minutes or until thoroughly cooked. Slice and serve. The juices make a great gravy, if you are into that sort of thing.
*I get bored too easily to peel tiny onions so I just use (undefrosted) frozen. They can be tricky to find but most stores seem to carry them during the holiday season. Stock up!
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