Recipe - Five Spice Pork Roast

3 pound Pork shoulder roast
1 One half teaspoon Five spice powder
1 tablespoon Oil
Three fourths cup Apple juice
1/3 cup Dry white wine
2 tablespoon Soy sauce
3 tablespoon Cornstarch
2 tablespoon Water; cold
Hot cooked rice

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Trim fat from roast. If necessary, cut roast or remove bone to fit roast
into crockery cooker. Rub roast with fivespice powder. In a skillet brown
roast on all sides in hot oil. Place roast in crockery cooker. Stir
together apple juice, wine, and soy sauce. Pour over roast.

Cover, cook on lowheat setting for 10 to 12 hours or on highheat setting
for 4 One half to 5 hours. Remove roast, keep warm.

For gravy, strain cooking liquid into a large glass measure. Skim off fat.
Measure 2 cups liquid (if necessary, add water), pour into a saucepan.
Combine cornstarch and water, add to saucepan. Cook and stir until thick
and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice.

Better Homes & Gardens' New Crockery Cooker Cookbook.

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