Lacquered Five-Spice Pork
This recipe is an adaptation of one in Florence Lin's Chinese Regional Cookbook (Hawthorn Books, 1975). We like to serve the pork with white rice or with a bowl of soba noodles sprinkled with black sesame seeds. Leftover pork can be diced and added to a stir-fry or fried rice. Prep and Cook Time: about 1 hour, plus 2 hours marinating time. Notes: Though suspending meat over simmering water seems unusual, it has its roots in the delicious crispy-duck technique used in many Chinatown shops. You'll need a 12-in. metal skewer to make this recipe.