Oriental Pork Roast

• 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

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

pork roast, vegetable oil, sesame seed, water, chicken bouillon granules, cold water, soy sauce, five spice powder, green onions, clove garlic, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=417218 (may not work)