Chili & Plum Barbecued Leg of Pork with 5 Spice

Pork Foodservice
19Ingredients
Calories
65Minutes

Ingredients

  • 2 pounds plums (OR other jammy fruit, pitted)
  • 2 fluidounces soy sauce (dark)
  • 2 cups red wine (full bodied)
  • 2 fluidounces rice vinegar
  • 1 1/2 fluidounces apple cider vinegar
  • 1 1/2 tablespoons ginger (fresh, minced)
  • 1 tablespoon honey
  • 1 1/2 teaspoons chinese five-spice powder
  • 2 cloves garlic (smashed)
  • 1 tablespoon ginger (powdered)
  • 5 ounces chili powder
  • 4 ounces paprika
  • 4 ounces sugar
  • 2 tablespoons onions (minced)
  • 1 tablespoon salt
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 3 cloves garlic (minced)
  • 14 pounds fresh leg of pork (boneless)

Directions

  1. 1. In mixing bowl, combine all rub ingredients
  2. 2. Evenly rub mixture onto pork and let stand 2 days in cooler
  3. 3. Bring pork to room temperature before roasting
  4. 1. In sauce pot, combine all basting sauce ingredients
  5. 2. Bring to boil, lower to simmer and cook for 30 minutes
  6. 3. Strain through large-holed sieve/china cap
  7. 4. Roast Pork to minimum internal temperature of 150 degrees F
  8. Serve with mesclun salad tossed with small amount of plum basting sauce, 1 or 2 tablespoons flavored olive oil and fresh pepper; also serve with "steaks" of roasted eggplant seasoned with chili rub. Drizzle with plum sauce.
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