Roast Pork With Crisp Skin
|Pork shoulder||3 Pound|
|Five spices||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
1. Pierce meat, not skin, in several places with a skewer or sharp knife. Rub meat with salt and Five Spices and let stand 1 hour. Meanwhile preheat the oven to 350 degrees.
2. Place pork in a roasting pan, meat side up. Add enough water to submerge skin. Roast 30 minutes.
3. Remove meat from oven and turn skin side up. Pierce skin in several places with a skewer. Meanwhile, heat remaining water, then stir in honey to dissolve; rub into skin.
4. Return pork to oven and roast 1 1/2 hours more. (The skin should be crisp, and a rich, reddish-brown.) Let meat cool slightly. Remove bones, leaving skin intact. Cut in 1-inch cubes, each with some skin, and serve.