Ingredients
2tspChinese five-spice powder
2tspkosher salt
4largegarlic cloves
1tsporange zest,grated
3striporange zest
1pork butt,boneless
¾cupsoy sauce
¼cupbrandy
1bunchof scallions
2tbspcoarsely cracked rock candy,or granulated sugar
steamed rice
Preparation
Preheat the oven to 350 degrees F. In a bowl, combine 1 teaspoon of the five-spice powder with the salt, minced garlic, and grated orange zest. Place the pork fat side down on a work surface and open up the meat. Rub all over with the spice mixture and fold up the meat.
Set the pork fat side up in a large roasting pan. Add the halved garlic, orange zest strips, soy sauce, brandy, scallions, sugar, and the remaining 1 teaspoon of five-spice powder to the pan along with 1 and a half cups of water.
Bake for 15 minutes, then lower the oven temperature to 325 degrees F and bake for 45 minutes, basting twice.
Cover the pan with foil and bake for 1 and a half hours, basting every 20 minutes. Uncover and bake for about 45 minutes longer, basting twice, until the pork is richly glazed and an instant-read thermometer inserted in the thickest part registers 175 degrees F.
Transfer the pork to a carving board, cover with foil, and let rest for 15 minutes.
Strain the pan juices into a saucepan; skim off the fat. Boil over high heat until reduced to 2 and a half cups. Slice the pork and serve with the pan juices and rice.
