Oriental Pork Roast - cooking recipe

Ingredients

1 (4 to 4 1/2 lb.) pork roast
2 Tbsp. vegetable oil
2 Tbsp. sesame seed
3/4 c. water
2 tsp. chicken bouillon granules
1/3 c. cold water
3 Tbsp. soy sauce
1 1/2 tsp. five spice powder
1/4 c. sliced green onions
2 clove garlic, minced
3 Tbsp. cornstarch

Preparation

Rub roast with 5-spice powder.
In a 4-quart Dutch oven or large heavy skillet, over medium-high, brown meat on all sides in oil.
Transfer meat to slow cooker.
In remaining oil in Dutch oven, saute onions, sesame seed and garlic for 1 minute.
Remove from heat.
Add 3/4 cups water, soy sauce and bouillon granules. Stir to loosen browned bits from bottom.
Pour mixture over roast in slow cooker.
Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until tender.
Move meat to platter. Skim fat from broth.
Pour broth in saucepan.
Bring to boil. Meanwhile, in a small bowl, stir 1/3 cup cold water and cornstarch until smooth.
Stir in broth.
Bring to boil.
Stir until thickened.
Spoon over carved roast.