Oriental Pork Pot Roast

This tender, slow-simmered pot roast is sure to become a family favorite. Served hot or cold, sliced thick or thin, it is absolutely delicious. The braising juices are as flavorful as the meat itself and can be thickened with a little cornstarch to make a tasty gravy. You can also make it into a rich, amber aspic, or enjoy it as a soup with Chinese-style noodles. This recipe yields 15–20 slices and about 1 quart soup.