Saturday, September 27, 2008

Slow Roasted Chinese Pork


Get a 5-6 lb Boston pork butt. Brine it overnight in enough water to cover and 2 tbs. (each) sugar and coarse (kosher or sea) salt.

Rinse the pork and dry it with paper towels. Let it air-dry for an hour.

Preheat your oven to 250º F.

Prepare a rub with 1 tbs. Chinese five spice powder, 2 cloves finely minced garlic, 1 tsp. finely minced fresh ginger, a dash each of salt and pepper, 1 tsp. sesame oil and 1 tbs. vegetable oil. Combine ingredients and rub thoroughly into the pork, especially in the nooks and crannies.

If there's a layer of fat on one side, score it with a couple of diagonal cuts, without cutting into the meat below the fat.

Put a few drops of sesame oil on the bottom of a metal pan and rub it in. Place the pork, fat side up, in the pan.

Roast for 5 hours. Turn the oven up to 450º for the last 20-30 minutes to crisp the fat. You may have to drain the liquid at the bottom of the pan so it doesn't smoke too much.

Remove from oven and allow to rest for 20 minutes, then slice. Serve with
hoisin sauce for dipping. Accompany with fried rice and stir-fried vegetables.

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