Chinese five-spiced pork loin

Chinese five-spiced pork loin

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
80 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1kg pork loin, skin on
3 tablespoons olive oil
2 teaspoons chinese five-spice powder
1 teaspoon chilli flakes
2 teaspoons salt
3 tablespoons plum sauce
3 tablespoons hoisin sauce

Method

  1. Preheat the oven to 220°C. With a sharp knife, score the pork skin in narrow parallel lines. Rub the oil all over the pork. Mix together the spices and salt and sprinkle over the skin. Rub the mixture in well, making sure you work it into all the slashes.
  2. Place the pork in a baking dish that holds it snugly and cook in the oven for 20 minutes. Reduce the oven temperature to 180°C and cook for a further hour.
  3. Check that the pork is cooked, by inserting a knife into the thickest part of the meat and counting to five. Test the temperature of the knife blade by placing it, cautiously, on the fleshy base part of your thumb. If it feels anything less than unbearably hot, it means that the internal core temperature is not high enough and the meat should be returned to the oven and cooked for longer.
  4. Test again after 10 minutes or so, and once the pork is cooked through, remove it from the oven. Lift off the crisp skin and set it aside until ready to serve. Cover the pork with foil and leave to rest in a warm place for 15–20 minutes.
  5. Mix together the plum and hoisin sauces. Slice the pork thinly and serve with the crackling and sauce. Delicious with steamed rice and ginger stir-fried greens.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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