Pork Roast with Chinese Spices
Five-spice powder encompasses all five flavors—sweet, sour, bitter, pungent, and salty. The spice mix combines equal parts ground cinnamon, fennel, star anise, cloves, and Szechwan pepper. Many supermarkets carry it in their spice aisle.
2 to 4 pound boneless pork rib-end roast
1 tablespoon coarse salt
1 tablespoon five-spice powder
4 teaspoons ground black pepper
1 tablespoon grated orange peel
1 teaspoon ground cumin
- Mix together seasoning ingredients and rub over surface or pork. Cover and refrigerate overnight.
- Roast pork in shallow pan in preheated 325°F (160°C) oven until meat thermometer registers 155°F (approximately 65°C), about 45 minutes to 1 1/2 hours.
- Let roast rest 5 to 10 minutes before carving.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 167 calories Protein 26 grams Fat 6 grams Sodium 860 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.