Pork is the ‘red meat’ of Chinese cuisine and is served to celebrate very special occasions. For example, before we would set off to visit our ancestors’ shrines close by the Buddhist temple, in Chicago, my mother would send me to the local Chinese grocery to pick up
Now, living far from Chinatown, I have duplicated this childhood delicacy by roasting
Belly pork with rind may be ordered from your butcher.
Pierce the rind side of the pork with a sharp fork or knife tip until the skin is covered with fine holes.
Insert a meat hook into the pork to serve as a handle. Bring a pot of water to the boil and, using a large ladle, pour the hot water over the rind side of the pork several times. Set the belly pork aside.
Heat a wok until it is hot, then toss in the salt, peppercorns, five-spice powder, black pepper and sugar and stir-fry the mixture for 3 minutes, until it is hot and well mixed. Allow the mixture to cool slightly. When it is cool enough to handle, rub it on the flesh side of the pork.
Hang the meat up to dry for 8 hours or overnight in a cool place or in front of a fan.
Preheat the oven to 230°C (450°F, gas mark 8).
Place the pork rind side up, on a rack, in a roasting tin. Pour about
© 1998 Ken Hom. All rights reserved.