Rôti de porc à l’orientale à la mijoteuse

Ingrédients

• 6 cloves garlic (pushed through a garlic press or rubbed on a microphone grater)
• 1 tablespoon minced ginger root
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 3 lb pork loin or butt roast
• 1 tablespoon olive oil
• 1/2 cup low sodium soy sauce
• 1/4 cup dry sherry
• 2 tablespoons packed brown sugar
• 3 star anise
• 1/4 cup chicken broth

Préparation

1. 1

   In a bowl, combine garlic, ginger, pepper, mustard and salt. Rub all over the surface of the pork roast. Refrigerate overnight, up to 24 hours.

2. 2

   Heat a tablespoon of olive oil in a skillet. Brown all sides of the roast well. Place meat in crock.

3. 3

   Mix together the soy sauce, sherry, brown sugar, chicken broth and anise. Pour into skillet and deglaze the pan. Empty contents of skillet into the crock over the meat.

4. 4

   Cover and cook on low for 8 hours.