Cantonese Roasted Pork

Yield: 10 portions

Note: This process requires 3 days to complete properly

Ingredient Amount

Meat

Boneless pork butt 4 lb.

Brine

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

Chinese chili peppers, dried 10 ea.

Scallions, bruised 1 bunch

Marinade: yields enough for 12 lb. Pork

Garlic, minced 5 cloves

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.

Method

1. Cut and tie pork into approximately 3x3x8” rectangles (small roasts when tied)

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°F AND is very tender. Remove from oven, allow to rest for several minutes before slicing and serving with braised cabbage.

9. Note: during service pork should be held in a conventional oven at 200F, on a sheet tray with a rack. Remove pork from oven only to carve portions as needed, keep uncarved pork in oven to keep it warm.