Recipe: Crispy Roast Pork Belly

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As part of the series of South-east Asian food recipes that I promised, this is a dish that many often enjoy. Not only does it require not more than five ingredients, it is good alone, with rice or even noodles.

Crispy Roast Pork Belly a.k.a Siu Yuk a.k.a Shao Rou

Ingredients:

750 grams pork belly uncut slab
1 tsp sea salt
water

Marinade:
1 tsp sea salt
1/2 tbsp five-spice powder
1/4 tsp white pepper powder

Tools
small knife
oven-safe ramekin & roasting tray
bamboo skewers
kitchen paper towel

INSTRUCTIONS
1 Use a knife to scrap the skin of the pork belly to remove any impurities.
2 Rinse pork belly and pat dry with paper towel
3 Use the small knife to make short diagonal slits with the tip of the knife on the surface of the pork’s skin but not actually cutting deep into the belly
4 Combine the marinade in a bowl. Rub all over the meat but not the skin
5 Rub 1 tsp of salt on the skin
6 Place the pork belly on a plate, skin side up, uncovered to marinade for a few hours/overnight
7 Place a ramekin in the center of a semi-deep roasting tray
8 Fill the tray with some water and place the pork belly on the ramekin (do not let the skin get wet, if it happens, pat dry with paper towel)
9 Bake the pork belly at preheated oven of 220°C (428°F) for 30 minutes
10 Use a bamboo skewer to poke as many holes as you can on the portion of the skin which is still soft
11 Return pork belly and roast at 200°C (392°F) for another 90 minutes, or until the skin is roasted/crispy
12 Every 30 minutes, top up the water in the tray and poke holes with a bamboo skewer on the portion of the skin which is still soft
13 Place the cooked pork on a wire rack and allow the meat to rest for about 15 minutes before cutting it
14 Scrap off charred areas from the skin, if any, with a knife.
15 Place the meat on a chopping board, skin side down. Slice a strip of pork, and further cut the strip to smaller, bite-sized pieces.

Condiments such as soy sauce or hoisin sauce accompanies well.

Recipe credits Wiffy.
(image source)

by Beverley W., Razz food Correspondent

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