INGREDIENTS

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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