As I’ve mentioned before, Asians LOVE their meat. If you’ve ever been able to brave past the intimidating window display of hanging roast ducks and pigs in a Chinese butcher shop, you’ll know that inside you’ll find some of the tastiest roasts and BBQs known to man. I remember as a kid keeping an eye on the parking meter with my mother in Manhattan’s Chinatown as my father rushed into a butcher shop to put in an order for an entire roast pig, which we often had for major holidays and milestone birthdays. After we blew out candles and said our prayers, it was always my grandmother who took on the task of chopping up and serving the pork. Only years later did we learn that the same sweet pork meat with extra crunchy skin (my favorite part!) could be made at home fuss free with just a small cut of pork from our local grocery store. Now I can savor these little bites in the comfort of my own home without the hassle of driving home an entire roast pig from NYC!

Crispy Pork Shoulder (Serves 4)
• 2 lbs pork shoulder, with skin
• 1 tsp meat tenderizing salt
• 2 cubes of fermented bean curd (easily found in any Asian food store)
• 1/4 tsp five spice powder
• 1/4 tsp Chinese rice wine
For the skin:
• 1 tbsp white distilled vinegar
• 2 tsp salt
• 1/2 tsp baking soda
• 1/2 tbsp Chinese rice wine
• 1 drop red + 1 drop yellow food coloring (optional)

1. Wash meat thoroughly and lay the pork shoulder with the skin facing down. If necessary, trim excess meat so the entire piece lays down evenly – doing so ensures the pork bakes thoroughly and consistently throughout. Make incisions into the meat about 1 inch apart, stopping about a centimeter above the skin.

2. Mix together tenderizing salt, fermented bean curd, five spice powder, and 1/4 tsp of rice wine. Spread mixture evenly on top of the pork and between slits. Flip over to the skin side.

3. Mix together white vinegar, baking soda, and rice vinegar. We like to add a little bit of food coloring to bring out the bright colors of the skin, but this is totally up to your preference or availability. Use a brush to coat skin with vinegar and baking soda mixture. The baking soda allows for the skin to become crispy without getting too chewy. Place seasoned pork in the refrigerator overnight. Make sure you save the coating mixture for the next day! After at least 12 hours, remove the chilled pork and apply an additional coat of vinegar and baking soda mixture.

4. Preheat oven to 400 degrees. Bake for 30 minutes with the skin side down. After 30 minutes, use a paper towel or a baster to remove any excess pan drippings. Flip over so the skin is on top and bake for an additional 30 minutes.

5. After an additional 30 minutes, turn the oven to broil and broil the skin for no more than 5 minutes. This will require some monitoring/staring through the oven window! Personally, I think this is the most crucial but fun part, watching the skin magically grow crispier and crispier before your very eyes!

6. Chop into 1-2 inch cubes and serve with a dipping sauce and/or white rice. Yum!