Name: Roast crispy pork
Prep time: 3 h 15 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 ½kg boneless shoulder or belly of pork with rind; 4 tbsp coarse sea salt; 2 tbsp Sichuan peppercorns roasted and freshly ground; 2 tsp Chinese five spice powder; 1 tbsp sugar

Home
Recipes
Roast crispy pork

Roast crispy pork

Ken Hom

Save recipe

Serves 4 - 6

More effort

Prep: 3 hrs - 3 hrs and 15 mins

Plus standing time

A star rating of 4.7 out of 5.3 ratingsRate

loading...

This moreish crispy-skinned roast is best served with stir-fried pak choi

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Perfect pak choi

A star rating of 4.8 out of 5.41 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg boneless shoulder or belly of pork

with rind

For the marinade

4 tbsp coarse sea salt
2 tbsp Sichuan peppercorns

roasted and freshly ground
2 tsp Chinese five spice powder
1 tbsp sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Pierce the rind side of the pork (a roasting fork is good for this) until the skin is covered with fine holes. Put the joint rind side up on a rack over the sink. Bring a pot of water to the boil and, using a large ladle, pour hot water over the rind side of the pork several times. Set the pork aside.
step 2

Heat a wok or large frying pan until it is very hot. Add the salt, peppercorns and five-spice and stir-fry for about 30 seconds until hot and well mixed. Remove from the heat, stir in the sugar, then allow to cool slightly. When it is warm enough to handle, rub this mixture on the flesh side of the pork. Leave, flesh side up, on the rack at room temperature for a minimum of 3 hours (overnight is ideal).
step 3

To roast Sichuan peppercorns: heat a wok or heavy frying pan to a medium heat. Add the peppercorns (you can cook about 140g/5oz at a time) and stir-fry them for about 5 minutes until they brown slightly and start to smoke. Remove from the heat and let them cool. Grind the peppercorns in a pepper mill or using a mortar and pestle. Seal tightly in a screw-top jar until required. Alternatively, keep the whole roasted peppercorns in a well-sealed container and grind them when required.
step 4

Preheat the oven to 200C/gas 6/ fan 180C. Turn the pork rind side up on the rack and put the rack over a roasting tin with 2-3cm hot water in the bottom. Roast for 15 minutes, then reduce the heat to 180C/gas 4/fan 160C and continue to roast for 2 hours, checking every now and then that your tin is not dry – splash in some hot water from the kettle if it is. Increase the heat to 230C/gas 8/fan 210C for the last 15 minutes. Remove the pork from the oven and leave it to rest (about 20 minutes). Serve carved into large cubes.

RECIPE TIPS

ROASTING SICHAUN PEPPERCORNS

To roast Sichuan peppercorns: heat a wok or heavy fying pan to a medium heat. Add the peppercorns (you can cook about 140g/5oz at a time) and stirfry them for about 5 inutes until they brown slightly and start to smoke. Remove from the heat and let them cool. Grind the peppercorns in a pepper mill or using a mortar and pestle. Seal tightly in a screw-top jar until required. Alternatively, keep the whole roasted peppercorns in a well-sealed container and grind them when required.

Recipe from Good Food magazine, December 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now