PORK - Chinese Roast Pork

PORK - Chinese Roast Pork

Photo by Helen C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    kg Pork Belly

  • Marinate (A), for rind:

  • 2

    tbsp Salt

  • Marinate (B), for meat: combined together

  • 2

    tbsp Salt

  • 2

    tbsp Mirin / Rice wine

  • 2

    tsp Five Spice

  • 2

    tsp Sugar

Directions

1. Wash pork belly thoroughly. Pat dry (really dry) with kitchen towel. 2. Cut rind across horizontally and vertically not more than 1.5cm apart and 0.5cm depth (roughly). Or poke the skin using whatever tool which has sharp tip, as much as possible, as close as possible. Both way worked, if the poking or cutting close enough. 3. On meat side, cut a few strips across, around 2 - 2.5cm apart, this will help the marinates penetrate easily. 4. Make sure the pork belly is DRY. Rub marinate (A) all over the rind and the cutting. 5. Rub marinate (B) ONLY on meat side, as the five spice will darken the rind during roasting. 6. Place the pork belly rind up, in baking tray and sit on a rack, this will help to dry up the excess moisture, put in the fridge without covering for up to 36hrs. 7. Preheat oven to 210 degree. Remove the pork belly from the fridge and let it sit for 10 minutes. Remove any excess moisture with paper towel. Meanwhile, place a foil on the tray, let the meat continue sit on the rack, this is for easy cleaning later. 8. Roast the meat for 20 minutes, turn to grill, continue for another 20 minutes or until the skin cracklings all over. Note: When grilling, some part might get crackling faster then the other. You can rotate the tray. If that particular area continuously gets burned where other part still preparing to blisters, you can cover that part with foil (which I usually do) or let it be, then remove the burning part with knife after done roasting.


Nutrition

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