| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 3 | lb | Pork shoulder |
| 1 | ts | Salt |
| 1 | ts | Five spices |
| Water | ||
| 1/4 | c | Water |
| 2 | ts | Honey |
INSTRUCTIONS
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 1-1/2 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, 1/4 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, http://www.erols.com/hosey.
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