May 02, 2018

Crispy Roast Pork

Recipe: Crispy Roast Pork(脆皮烧肉)
Serves: 4 - 5

  • 1kg pork belly (with skin on)
Seasonings For The Meat
  • 1 tsp salt
  • ¼ tsp sugar
  • ½ tsp + ⅛ tsp five spice powder
  • pinch of pepper
  • 1½ tsp - 2 tsp water
For the skin
  • salt
  • distilled white vinegar
Measurements: tsp = teaspoon | TBSP = tablespoon

  • 1. Mix seasonings in a small bowl. Set aside.
  • 2. Rinse pork thoroughly then pat dry using paper towel. Turn the pork, skin side down on a chopping board. Cut a few slits on the long side of the meat at 1-inch intervals. Beware not to cut through the fat and skin.
  • 3. Rub seasoning onto the meat, sides of the meat and slits evenly. Do not rub seasoning on the skin.
  • 4. Now, turn pork belly skin side up. Pat dry skin using paper towel again. Use a knife to scrape clean the skin and wipe off any residues on the knife using paper towel. Repeat scrapping the skin from all angles until no residue found sticking on the knife anymore.
  • 5. Using a roast pork pricking tool, a bunch of bamboo skewers or the tip of a sharp knife, prick as many holes as possible all over the skin.
  • 6. Prepare a piece of aluminium foil slightly bigger than the size of your pork belly. Transfer pork belly to aluminium foil, skin side up. Pat dry pork belly skin with paper towel again. By using a brush, apply a thick layer of white vinegar on the cleaned pork belly skin.
  • 7. Sprinkle a thin layer of salt evenly on the skin.
  • 8. Seal the sides of pork belly with aluminium foil so that the meat is not expose to air. Refrigerate pork belly to air dry in the refrigerator for 24 hours to 3 days before roasting.
  • 9. Preheat oven at 400oF. Prepare a baking rack with base pan wrapped with aluminium foil. Remove pork belly from the refrigerator. Unwrap pork belly and discard the foil. Transfer pork belly on the baking rack with base pan.
  • 10. Bake pork belly for 40 minutes at 400oF.
  • 11. Broil pork belly at 400oF for 15 minutes or until the skin is completely cracked.
  • 12. Turn off the oven. Remove roasted pork belly from oven. Allow roasted pork to rest for about 15 minutes on the baking rack before chopping into serving sizes.
  • 13. Put roasted pork skin side down on chopping board. Slice pork into thick long strips according to the slit marks. You will need to apply a little pressure when you cut on the crispy skin. Always pat dry chopping board with kitchen paper towel if there is any juices on it.
  • 14. You might want to put the sliced pork back on the baking rack, skin side up while preparing to chop them into serving pieces.
  • 15. Grab a piece of sliced pork. Lay it side way down on chopping board. Chop pork into serving pieces then put them on serving plate. Repeat to chop the rest of the sliced pork.

  • Notes
  • Wrap any leftover crispy roast pork with cling wrap and store in the refrigerator.
  • To re-heat leftovers, lightly cover with aluminium foil and bake at 300oF preheated oven for 5 to 10 minutes.
  • Oil collected from pork roasting can save for stir-fry purpose.

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