Prep 15 mins
Cook 9 hrs
This can be served with a dipping sauce out of scallions, ginger, garlic, sesame oil and salt along with a side of rice. One other thing… the skin doesn’t stay crisp in the fridge, so enjoy it all the night you make it.
- 1 (2 -3 lb) skin-on pork shoulder or 1 (2 -3 lb) skin-on picnic-style pork roast or 1 (2 -3 lb) skin-on pork belly
- 3 garlic cloves, grated
- 2 inches ginger, grated (should be same amount as garlic)
- 1⁄4 teaspoon finely ground white pepper
- 2 teaspoons five-spice powder
- 1 teaspoon kosher salt
- 2 teaspoons oil
- Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
- Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
- When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
- After 30 minutes, the skin should just be turning brown (if it’s getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You’ll know it’s ready when most of the fat has rendered out and the meat has started pulling away from the bone.
- When it’s ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that’s collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
- Take it out of the oven and let it rest for a bit. You’ll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.