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Crispy Five Spice Roasted Pork Shoulder

Prep Time 12 hours 15 minutes
Cook Time 1 hour 5 minutes
Total Time 13 hours 20 minutes
Servings 8

Ingredients

For the meat

  • 2 lbs pork shoulder with skin
  • 1 tsp meat tenderizing salt
  • 1 tsp brown sugar
  • 2 cubes of fermented bean curd easily found in any Asian food store
  • 1/4 tsp five spice powder
  • 1/4 tsp Chinese rice wine

For the skin

  • 1 tbsp white distilled vinegar
  • 2 tsp table salt
  • 1/2 tsp baking soda
  • 1/2 tbsp Chinese rice wine
  • 1 drop red + 1 drop yellow food coloring optional

Instructions

  • Wash meat thoroughly and lay the pork shoulder with the skin facing down. If necessary, trim excess meat so the entire piece lays down evenly – doing so ensures the pork bakes thoroughly and consistently throughout. Make incisions into the meat about 1 inch apart, stopping about a centimeter above the skin.
  • Mix together tenderizing salt, fermented bean curd, five spice powder, and 1/4 tsp of rice wine. Spread mixture evenly on top of the pork and between slits.
  • Flip over to the skin side. Mix together white vinegar, baking soda, rice vinegar and food coloring (optional). Use a brush to coat skin with vinegar and baking soda mixture. Save remaining baking soda mixture.
  • Refrigerate seasoned pork for at least 12 hours. Remove the chilled pork and apply an additional coat of vinegar and baking soda mixture.
  • Preheat oven to 400 degrees. Bake for 30 minutes with the skin side down. After 30 minutes, use a paper towel or a baster to remove any excess pan drippings. Flip over so the skin is on top and bake for an additional 30 minutes.
  • After an additional 30 minutes, turn the oven to broil and broil the skin for no more than 5 minutes.
  • Remove from oven and allow pork to sit for 5 minutes before chopping and serving.

Notes

The baking soda allows for the skin to become crispy without getting too chewy.
Be sure to monitor the skin when broiling as each oven and skin thickness varies.