Recipes: Crispy Roasted Pork

My Crispy Roasted Pork

My wife chanced upon this recipe and wanted me to cook it. Roasted pork is quite expensive dish and even my mother-in-law requested for it if I am successful. So I tried and the results are promising. The skin is crispy but a little salty. Even though the roasted pork looks brown, the meat is still tender.

Ingredients:

  • 600g of pork belly (I used 480g)
  • 1 tbsp of vinegar (I used apple cider) 
  • Salt (I used fine salt but I think coarse sea salt is better) 
Marinade:
  • 0.5 tsp of pepper
  • 1 tbsp salt
  • 1 tsp grounded white pepper
  • 1 tbsp Shaoxing wine
  • 1 small pc red fermented beancurd (Not used. My wife don't like it) 
  • Chopped garlic (not added as was placed above. May add next time)
  • Five spice powder (from another receipe, may try next time too) 
Instructions:

  1. Rinse pork belly. Scrape the surface of the pork and skin to remove any impurities. Pat dry. Make a few slits on the lean meat. (No slits is required if you don't have a big piece of pork belly, like what I bought) 
  2. Rub Marinade between the slits and on the sides of the pork. Chill in the fridge overnight with skin side up. (I put the marinated pork in a zip lock bag) 
  3. Remove from the fridge and blanch the skin in boiling water for 5 minutes. Prick holes on the skin (until touching the fat layer) as densely as possible using a skewer or fork. (Need to ensure skin is cooked. Easier to poke. I blanch the meat as well.) 
  4. Wrap the sides of pork (except the skin) properly with aluminium foil. Brush a layer of vinegar on the skin surface, followed by a thick layer of salt. Put onto a baking rack. Bake in a 250°C preheated oven for 45 minutes.(My oven max is 230°C so I set to 25 minutes, which was not long enough. I continued for 30 minutes to get it right) 
  5. Take out the pork and discard the salt layer. Reserve some salt and rub on the skin evenly. Return the pork into the oven. Bake for another 25 minutes until the skin is golden brown. Scrape off the burnt skin if any. Let cool before cutting into bite-size pieces. (I removed the aluminium foil and the roasted pork looked brown. Keep it better. I let it stay in the oven for 15 minutes) 
Lazy and less healthy way to do it:
  1. Boil the piece of pork belly in boiling water to cook it. Never try so at least 15 minutes unless you have a small piece. 
  2. Air-dry the pork belly. 
  3. Pan fry the skin to achieve the crispy skin side first before frying the rest. The meat is harder this way. 

This is my first attempt and will slowly adjust the recipe til it gets better. Time taken may be shorten. However it seems easy to make so try it. 








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