1 teaspoon grated orange zest, plus four 3-inch-long strips of zest
One 6 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
How to Make It
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.
This goes well with an earthy, ripe California Syrah.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.