Chinese Five Spice Rub
Classic Chinese five spice powder forms the base of this rub, uniting the five flavor profiles of Chinese cuisine: sweet, sour, bitter, savory, and salty. Star anise, Sichuan pepper, fennel seeds, cloves, and cinnamon harmonize perfectly with smoked meat. This rub is excellent for duck, pork belly, or spareribs.
Ingredients(for 1 kg)
Instructions
Preparing the rub
10 minutesFreshly grind all spices and mix carefully together. Store the rub in an airtight container if not used immediately.
Preparing and rubbing the meat
15 minutes + 4 hours restingPat the meat dry. Optionally coat lightly with hoisin sauce as a binder. Then generously rub with the five spice rub and rest in the refrigerator for at least 4 hours.
Smoking
4-8 hoursPreheat the smoker to 120-140 °C and add cherry wood chips. Place the meat in the smoker and smoke until an internal temperature of 75-80 °C is reached. Do not open for the first 2 hours to avoid smoke loss.
Glazing and finishing
15 minutesOnce the internal temperature is reached, brush the meat with a mixture of hoisin sauce and honey and caramelize at 160 °C in the smoker or grill for another 10-15 minutes.
Pro Tip
Always grind Sichuan pepper fresh, as it quickly loses its characteristic tingling and aroma. Best purchased in small quantities and stored in a cool place.
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