Added by The Cuban Chef | Sun 05 Jul 2009 @ 01:07
Yields 10 portions
Boneless pork butt 4 lb.
Water 1 gal.
Kosher salt 4 oz.
Brown sugar 4 oz.
Orange peel 1 orange
Cinnamon stick 1 ea.
Black peppercorns, whole 1 Tbsp.
Szechuan peppercorns 1 Tbsp.
Star anise 3 pods
Fresh ginger, crushed 2 piece
Dried Chinese chili peppers 10 ea.
Scallions, bruised 1 bunch
Garlic cloves, minced 5 ea.
Chinese spice powder 1 Tbsp.
Brown sugar 2 oz.
Mushroom soy sauce 3 oz.
Hoisin sauce 2 oz.
Brown bean paste 1 oz.
Sesame oil 1 Tbsp.
Shao Xing 6 oz.
Chicken or pork stock 1 Cup
Maltose syrup 2 oz.
Scallions, sliced to garnish as needed
1. Cut pork into 2x2x8 rectangles
2. Bring water for brine to a boil and add all brine ingredients in. Stir to dissolve sugar and salt. Allow brine to cool to room temperature.
3. Place pork pieces in cool brine, cover, and refrigerate overnight.
4. The next day, remove pork from brine, pat dry, and discard brine. Refrigerate pork in a non-reactive container while you assemble marinade.
5. Combine all of the marinade ingredients and stir together. Pour marinade over pork, massage into meat , cover and refrigerate overnight again.
6. On the third day remove pork from marinade and wipe off excess (Reserve excess marinade for glazing). Place pork pieces onto a sheet tray which has been lined with plastic wrap and as demonstrated by the Chef place the pieces on roasting hooks.
7. Prepare the Chinese Roasting oven by filling the water pan with water, closing the door, and preheating to 325°F.
8. Hang pork in preheated oven and roast, glazing every ½ hour with reserved sauce until it reaches an internal temperature of 150°. Remove from oven, allow to rest for several minutes before slicing and serving with braised cabbage.