How To Make Asian-Spiced Pork
Play up your usual meat dishes and recreate this Asian-spiced pork recipe next time. It has Chinese five-spice, orange zest, soy sauce, and a hit of brandy.
Serves:
Ingredients
- 2tspChinese five-spice powder
- 2tspkosher salt
- 4largegarlic cloves
- 1tsporange zest,grated
- 3striporange zest
- 1pork butt,boneless
- ¾cupsoy sauce
- ¼cupbrandy
- 1bunchof scallions
- 2tbspcoarsely cracked rock candy,or granulated sugar
- steamed rice
Instructions
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Preheat the oven to 350 degrees F. In a bowl, combine 1 teaspoon of the five-spice powder 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.
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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 and a half cups of water.
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Bake for 15 minutes, then lower the oven temperature to 325 degrees F and bake for 45 minutes, basting twice.
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Cover the pan with foil and bake for 1 and a half 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 degrees F.
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Transfer the pork to a carving board, cover with foil, and let rest for 15 minutes.
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Strain the pan juices into a saucepan; skim off the fat. Boil over high heat until reduced to 2 and a half cups. Slice the pork and serve with the pan juices and rice.
Nutrition
- Calories: 119.91kcal
- Fat: 5.52g
- Saturated Fat: 2.11g
- Trans Fat: 0.04g
- Monounsaturated Fat: 2.19g
- Polyunsaturated Fat: 0.69g
- Carbohydrates: 5.45g
- Fiber: 0.99g
- Sugar: 2.00g
- Protein: 8.80g
- Cholesterol: 22.32mg
- Sodium: 1338.59mg
- Calcium: 34.00mg
- Potassium: 285.08mg
- Iron: 1.13mg
- Vitamin A: 8.12µg
- Vitamin C: 4.98mg
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