Five Spice Pork Roast

D'Artagnan | Yield: serves 4-8
Heady and sweet, Chinese five spice is an excellent match for our Berkshire pork rib roast. After a quick rub, the roast is cooked using the reverse sear method for juicy results.
New Chinese Five Spice Pork Rib Roast | D'Artagnan

Ingredients

Preparation

  1. Remove the pork rack from the refrigerator about 30 minutes before you start cooking. Preheat oven to 250 degrees F.
  2. In a small bowl, stir together salt, five spice powder, and brown sugar. Add black pepper to taste. Set aside.
  3. If your roast has a thick layer of fat trim as needed, or just score the fat in a cross-hatch pattern. Massage the spice rub all over the roast, pushing the mixture into the fat. Set the pork fat-side up on a rack set in a shallow roasting pan.
  4. Roast until the thickest part of the meat registers 140 degrees F on an instant-read thermometer. Our roast took about 2 hours. Remove from the oven and allow to rest for about 15 minutes.
  5. Meanwhile, turn the oven temperature up to 450 degrees F. Place the roast back in the oven, until the fat is nicely browned and crispy, about 5-10 minutes. (Watch the roast carefully during the crisping process as not to burn it.)
  6. Remove from oven and allow roast to rest for about 10 minutes before carving into individual chops.