Serves: 8
Total Calories: 545
1. Pierce meat, not skin, in several places with a skewer or sharp knife. Rub meat with salt and Five Spices and let stand 1 hour. Meanwhile preheat the oven to 350 degrees.
2. Place pork in a roasting pan, meat side up. Add enough water to submerge skin. Roast 30 minutes.
3. Remove meat from oven and turn skin side up. Pierce skin in several places with a skewer. Meanwhile, heat remaining water, then stir in honey to dissolve rub into skin.
4. Return pork to oven and roast 1 1/2 hours more. (The skin should be crisp, and a rich, reddish-brown.) Let meat cool slightly. Remove bunes, leaving skin intact. Cut in 1-inch cubes, each with some skin, and serve.
VARIATION:
* Omit the Five Spices, 1/4 cup water and honey. Instead, rub the meat in step 1 with a mixture containing the salt, 4 tablespoons soy sauce, 1 tablespoon peanut oil and 1 teaspoon powdered anise. In step 4, baste the skin two or three times with sesame oil.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Roast Pork With Crisp Skin I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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