Five Spice Pork Roast
D'Artagnan chef bio | 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.
- 1 Berkshire Pork Rib Roast (Rack of Pork), Frenched
- 2 teaspoons kosher salt
- 1 heaped tablespoon Chinese five spice powder
- ¼ cup packed light brown sugar
- Freshly ground black pepper
- Remove the pork rack from the refrigerator about 30 minutes before you start cooking. Preheat oven to 250 degrees F.
- In a small bowl, stir together salt, five spice powder, and brown sugar. Add black pepper to taste. Set aside.
- 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.
- 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.
- 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.)
- Remove from oven and allow roast to rest for about 10 minutes before carving into individual chops.