Five Spice Roast Pork with Sticky Sauce
Rich and aromatic five spice powder gives this simple roasted pork a subtle, fragrant Chinese flavour. A low-effort roast that the family will love, with wonderfully crispy crackling and a sweet, sticky sauce.
Leaving the twine in place, use a sharp knife to horizontally score the pork skin, taking care not to cut into the meat. Carefully pour boiling water over the surface of the skin – this helps to open it up, ensuring a good crackle – then pat it dry. Rub the sea salt and 1 tsp of five spice powder into the skin. Place the pork loin on a rack over a baking dish and refrigerate, uncovered, overnight to allow the skin to dry out.
Preheat the oven to 220°C.
Remove the pork from the fridge at least 30 minutes before cooking. Lightly oil the skin and rub in a little extra sea salt. Transfer to the oven and roast for 30 minutes. Reduce the heat to 160°C and cook for a further 40-45 minutes, or until a thermometer inserted into the meat reaches 71°C. If the skin hasn’t completely crackled at this point, turn on the grill and watch it carefully as it finishes crackling. Remove from the oven and allow to rest for 15 minutes before removing the twine and slicing.
For the sauce, combine the remaining five spice powder, ginger, garlic, hoisin sauce, soy sauce, shaoxing wine, honey, and brown sugar in a small saucepan. Add ¼ cup water and bring to the boil, then lower the heat and simmer for 5 minutes. Remove from the heat and cool before using.
1.3-1.5kg skin-on pork loin roast
1½ tsp five spice powder
1 tsp sea salt
Oil for rubbing the skin
5cm piece ginger, grated
3 cloves garlic, crushed with a little salt
¼ cup hoisin sauce
1 Tbsp soy sauce
¼ cup shaoxing wine
2 tsp honey
2 Tbsp brown sugar