Tuesday, July 17, 2012

Crispy Chinese Roast Pork (脆皮烧肉)

2 medium slab of pork belly (abt 800g)
1 tsp garlic powder
1 tsp white pepper
1 tsp 5 spice powder

For brining the meat
1 tsp salt + 1 tsp sugar

For scalding the rind
2 cups water + 2 tbsp vinegar
  1. Wash and clean the pork belly.  Remove any impurities by using a knife to scrape the skin of any hair etc. 
  2. Place pork belly in a big bowl, skin side up.  Add enough water just to reach beneath the skin layer of the meat.  Brine it with 1 tsp salt and 1 tsp sugar.  Place overnight in a fridge and rinse it with water the next day.
  3. In a pot, boil 2 cups of water with 2 tbsp vinegar.  Scald the rind with the above mixture for 1 to 2 minutes and wipe dry.
  4. In a pan, dry fry salt, garlic powder, pepper and 5-spice powder for a few minutes under low heat till aromatic.
  5. Mix in sugar and rub mixture onto the meat part only, omitting the rind.
  6. Place meat in refrigerator for 1 hour or more.  Then let the marinated meat rest to room temperature.
  7. Preheat oven to 450 degrees F.  Before baking, use bamboo skewers to poke through the meat to hold it in place. Bake for 20 minutes, rind side up.
  8. Remove the pork belly from oven and use a bamboo skewer or fork to poke the skin as much as possible.
  9. Return pork belly to oven and continue to bake for another 15 minutes.  Remove  from oven and poke the rind as much as possible to get more cracklings.  
  10. Return to oven and switch to broil mode.  Broil the skin at least 4 inches away from the heating element for at least 5 minutes or more or until skin turns really crispy and is evenly browned.
  11. Remove from oven and sprinkle salt onto the cracklings. 
  12. Place the baked pork to let cool for 10 minutes or more.  Use a knife to scrape off any charred parts.
  13. Cut the roast pork belly into bite-sized pieces and serve with chilli and some sliced cucumbers.

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