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Ingredients

2 tablespoons ginger powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons ground white pepper 1 tablespoon salt 1 (3 pound) pork shoulder 1 tablespoon extra-virgin olive oil, or as needed 1 tablespoon butter 2 tablespoons rice vinegar 2 tablespoons oyster sauce 1 tablespoon Worcestershire sauce 16 fluid ounces chicken stock, divided 2 tablespoons cornstarch 1 tablespoon white sugar 1 teaspoon Asian chile paste 3 scallions, finely chopped

Nutrition Info

386.4 calories carbohydrate: 13.3 g cholesterol: 94.7 mg fat: 26 g fiber: 1.5 g protein: 24.6 g saturatedFat: 9.5 g servingSize: - sodium: 1547.9 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
Generously apply remaining dry rub to pork shoulder.
Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet, bring to a boil. Reduce heat and simmer, stir in 1 cup chicken stock and simmer.
Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth, stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

6 servings

I had a wonderful dish like this in a Chinese restaurant. I can't say I know their recipe but I am pretty close. This is my take on it.