Asian-Style Braised Pork Loin

This dish was super easy and delicious. The boys asked for seconds (actually, Simon ate thirds), and I’ve never seen Simon eat so much broccoli. Win, win, win, win. 

I didn’t use the green onions (Simon doesn’t like “yunyuns,” and I am trying to avoid mealtime drama). I didn’t have reduced-sodium soy sauce, so I used regular. It was plenty salty, so I would definitely suggest going for the reduced-sodium version if you can. 


  • 1 cup water
  • 6 green onions, thinly sliced
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sugar
  • 4 quarter-sized slices unpeeled fresh ginger
  • 4 garlic cloves, peeled
  • 1 whole star anise
  • 2 pounds boneless pork loin roast
  • 1 teaspoon dark sesame oil
  • 8–16 ounces broccoli (1–2  bunches)


  1. Combine water, 4 green onions, soy sauce, rice vinegar, hoisin sauce, sugar, ginger, garlic, and star anise in a medium Dutch oven. Add pork and bring to a boil over high heat. Reduce heat and simmer, covered for 40 minutes, turning pork after 20 minutes. Turn pork again and simmer until meat thermometer inserted into center of pork reads 145 degrees (about 12 minutes). Transfer to cutting board and let cool.
  2. Pour pot liquid through sieve into glass measuring cup or bowl.
  3. To make sauce, combine 3 tablespoons cooking liquid and 1/2 teaspoon sesame oil in small bowl. Set aside.
  4. Steam broccoli, then toss with 1/2 cup cooking liquid and 1/2 teaspoon sesame oil in medium bowl.
  5. Cut pork into slices. Transfer pork and broccoli to plater; drizzle with sauce and remaining 2 green onions.

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