Totally awesome, tender and flavorsome pork! The sugar spice crust is flavored with star anise, sezchuan pepper etc. I only used 1 tbs brown sugar, that was perfect, mildly sweet, for us. I always reduce sugar radically from meat recipes, we prefer them only slightly sweet.
Really great!!! The brine makes for the most tender meat ever!!! I love the brown sugar-spice crust that forms after baking!! I don't have a spice grinder and I was having trouble grating my star anise so I used Chinese 5 spice powder which has star anise and cinnamon in it. Also, just used the course grate on my peppermill to achieve pepper that was similar in size to szechuan peppercorns (I will have to run out and find some of those for this recipe!!). Cooked the meat for 30 minutes until it reached a temp. of 150 degrees F, then I let it rest for 10 minutes to bring it up to a perfect 160 degrees!! Loved this recipe, thanks for posting!!