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Asian-Spiced Pork

Source: © Food & Wine Magazine
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Active Time:  40 Minutes
Total Time:  4 Hours
  8
F&W's Pork Cooking Guide
RECIPE INGREDIENTS
2 teaspoons  chinese five-spice powder
2 teaspoons  kosher salt
4   large garlic cloves —2 minced, 2 halved
1 teaspoon  grated orange zest plus four 3-inch-long strips of zest
1 16 1/2 pound  boneless pork butt
3/4 cup  soy sauce
1/4 cup  brandy
1 bunch  of scallions cut into 2-inch lengths
2 tablespoons  coarsely cracked rock candy or granulated sugar
Steamed rice for serving
Asian-Spiced Pork Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350°. In a bowl, combine 1 teaspoon of the five-spice with the salt, minced garlic and grated orange zest. Place the pork fat side down on a work surface and open up the meat. Rub all over with the spice mixture and fold up the meat.


Set the pork fat side up in a large roasting pan. Add the halved garlic, orange zest strips, soy sauce, brandy, scallions, sugar and the remaining 1 teaspoon of five-spice powder to the pan along with 1 1/2 cups of water. Bake for 15 minutes, then lower the oven temperature to 325° and bake for 45 minutes, basting twice. Cover the pan with foil and bake for 1 1/2 hours, basting every 20 minutes. Uncover and bake for about 45 minutes longer, basting twice, until the pork is richly glazed and an instant-read thermometer inserted in the thickest part registers 175°. Transfer the pork to a carving board, cover with foil and let rest for 15 minutes.


Strain the pan juices into a saucepan; skim off the fat. Boil over high heat until reduced to 2 1/2 cups, 6 minutes. Slice the pork and serve with the pan juices and rice.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
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