Ingredients
2 tsp. Chinese five-spice powder
2 tsp. kosher salt
4 large garlic cloves
1 tsp. grated orange zest
3 strip orange zest
1 boneless pork butt
3/4 c. soy sauce
1/4 c. brandy
1 bunch of scallions
2 tbsp. coarsely cracked rock candy or granulated sugar
Steamed rice
Preparation
Step 1Preheat the oven to 350°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.Step 2Set 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°F 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°F. Transfer the pork to a carving board, cover with foil, and let rest for 15 minutes.Step 3Strain 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.
