While this is certainly NOT traditional Chinese roast pork, it's roast pork and it features Asian ingredients to produce a lovely, succulent piece of meat with a great, distinctive flavor. Leftovers, should there be any, are great in fried rice or egg rolls or wrapped in pancakes as if it was muu shu pork. —Kayb
Coat roast in a mixture of five-spice powder and black pepper and sear over medium high heat in a large Dutch oven; remove to plate.
Lower heat to medium and cook onion until soft; add ginger and garlic and cook until fragrant. Return roast to Dutch oven and move to 300-degree oven.
Combine remaining ingredients except for chicken stock and baste roast liberally. Cover again and roast for 3 hours total. Baste every 30 minutes or so, and add chicken broth to pan if it appears to be getting too dry.
Remove roast from Dutch oven and transfer to rack in roasting pan. Increase heat to 350 and roast for another 30 minutes.
Meanwhile, add water to pan juices and deglaze Dutch oven over medium high heat, reducing until thick. Serve sauce over chunks of roast pork.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!