Five-Spice Roast Pork Five-Spice Roast Pork Five Spice Pork Roast
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 247.6
- Total Fat: 10.2 g
- Cholesterol: 71.7 mg
- Sodium: 931.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.2 g
- Protein: 27.0 g
View full nutritional breakdown of Five-Spice Roast Pork Five-Spice Roast Pork Five Spice Pork Roast calories by ingredient
Introduction
Chinese five-spice powder is a combination of cinnamon, cloves, star anise, fennel, and Szechuan peppercorns. Here it infuses the meat with exotic flavor and makes a luxurious reduction to drizzle over the finished dish. Chinese five-spice powder is a combination of cinnamon, cloves, star anise, fennel, and Szechuan peppercorns. Here it infuses the meat with exotic flavor and makes a luxurious reduction to drizzle over the finished dish.Number of Servings: 10
Ingredients
-
· 1 teaspoon kosher salt, plus a pinch or two for seasoning the meat
· 1 2-pound boneless pork roast (loin or shoulder)
· 3 cloves garlic, minced
· 1 cup port or red wine
· ¼ cup (packed) brown sugar
· 2 tablespoons soy sauce
· 1 tablespoon Chinese five-spice powder
· 1–2 teaspoons Asian chile paste or ¼–½ teaspoon cayenne pepper
· 2 tablespoons vegetable oil
· Sprinkle a pinch or two of salt over the meat, seasoning it on all sides.
Directions
In a bowl large enough to hold the roast, combine the garlic, port or wine, brown sugar, soy sauce, five-spice powder, chile paste or cayenne, and the remaining 1 teaspoon salt. Stir to combine. Add pork and turn to coat. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 375ºF.
Heat vegetable oil in a large skillet over medium-high heat. When oil is very hot but not smoking, remove roast from marinade (reserving the marinade) and sear it in the hot pan, turning every 2 or 3 minutes, until browned on all sides. Place the browned roast in a baking dish or roasting pan, drizzle about 2 tablespoons marinade over the meat, and place in preheated oven. Cook 15 minutes, turn the roast over, and drizzle with a little more of the marinade. Roast another 30 minutes, or until meat is cooked to desired doneness (about 150ºF on a meat thermometer; temperature will increase by another 5 to 10 degrees as the roast rests). While meat is roasting, pour reserved marinade into the skillet used to brown the meat (there’s no need to clean the pan) and bring to a boil. Reduce heat to medium-low and simmer to thicken sauce, 5 to 10 minutes. When meat is finished cooking, remove from the oven, cover loosely with foil, and let stand 5 to 10 minutes. Slice into ⅛-inch-thick slices and serve with reduced marinade spooned over the top. Serves 4 to 6. Make it ahead The roast can marinate in the refrigerator for up to 48 hours.
Serving Size: 6-1/8 inch slices
Preheat oven to 375ºF.
Heat vegetable oil in a large skillet over medium-high heat. When oil is very hot but not smoking, remove roast from marinade (reserving the marinade) and sear it in the hot pan, turning every 2 or 3 minutes, until browned on all sides. Place the browned roast in a baking dish or roasting pan, drizzle about 2 tablespoons marinade over the meat, and place in preheated oven. Cook 15 minutes, turn the roast over, and drizzle with a little more of the marinade. Roast another 30 minutes, or until meat is cooked to desired doneness (about 150ºF on a meat thermometer; temperature will increase by another 5 to 10 degrees as the roast rests). While meat is roasting, pour reserved marinade into the skillet used to brown the meat (there’s no need to clean the pan) and bring to a boil. Reduce heat to medium-low and simmer to thicken sauce, 5 to 10 minutes. When meat is finished cooking, remove from the oven, cover loosely with foil, and let stand 5 to 10 minutes. Slice into ⅛-inch-thick slices and serve with reduced marinade spooned over the top. Serves 4 to 6. Make it ahead The roast can marinate in the refrigerator for up to 48 hours.
Serving Size: 6-1/8 inch slices