My F&W
quick save (...)
Asian-Spiced Pork Shoulder
© Con Poulos

Asian-Spiced Pork

  • ACTIVE: 40 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: 8
  1. 2 teaspoons Chinese five-spice powder
  2. 2 teaspoons kosher salt
  3. 4 large garlic cloves—2 minced, 2 halved
  4. 1 teaspoon grated orange zest, plus four 3-inch-long strips of zest
  5. One 6 1/2-pound boneless pork butt
  6. 3/4 cup soy sauce
  7. 1/4 cup brandy
  8. 1 bunch of scallions, cut into 2-inch lengths
  9. 2 tablespoons coarsely cracked rock candy or granulated sugar
  10. Steamed rice, for serving
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

This goes well with an earthy, ripe California Syrah.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.