Roast pork with crisp skin #1

Yield: 8 Servings

Measure Ingredient
3 pounds Pork shoulder
1 teaspoon Salt
1 teaspoon Five spices
\N \N Water
¼ cup Water
2 teaspoons Honey

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 1-½ hours more. (The skin slould be crisp, and a rich, reddish-brown.) Let meat cool slightly. Remove bones, leaving skin intact. Cut in 1-inch cubes, each with some skin, and serve.

VARIATION: Omit the Five Spices, ¼ 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.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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