Five spice roast pork
The spices that dominate this dish match well with a velvety pinot noir.
- Combine the five-spice, chilli powder and salt. Rub into the pork skin pressing into the scored flesh. Place on a rack and refrigerate— uncovered — for 2-4 hours.
- Preheat the oven to 230°C. Return the meat to room temperature.
- Place the meat on the rack in a roasting pan. Cook for 10 minutes then reduce the temperature to 180°C. Add about a cup of hot water to the pan. Roast for 35 minutes per 500g. Add extra water if the first cup evaporates.
- Remove from the oven, cover with foil and a heavy towel and rest for 10-15 minutes. Make a gravy using the pan juices. For easier carving turn the meat upside down.
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