Crackling roast pork is the love of many. Do you know that this is possible to be done at home? Yes, your very own roasted pork may taste better than the commercial ones.
Follow the tips in this recipe to bake juicy roasted pork, with crazy crispy skin that excites your guests, they will sure ask for more…
1pce Pork belly 五花腩
Salt to taste 盐
Chinese cooking wine 厨用绍兴花雕
Five spice powder五香粉
Coarse salt (for baking)
Clean the pork belly, get rid of excess water. Turn it upside down, skin facing down.
Rub salt, cooking wine and white pepper on the surface of pork belly and the sides. Massage five spice powder to the top only. Avoid any of the seasoning land on the skin. Flip over, place the belly in a dish, pat dry the skin with a piece of paper towel.
Wrap the dish with cling film, with only belly exposed to aid drying of the skin. Put the pork belly into fridge. Once the belly becomes cold and firm, bring it out to prick on skin using needle. Prick evenly on skin, pat dry again of the skin using paper towel. Repeat this step a few more times if you have the luxury of time.
The next day, bring out the belly from fridge, let it return to room temperature before baking. Preheat oven to 200 deg C.
Place the pork belly on a piece of aluminium foil. Fold the foil approximately one inch higher than the sides of the pork belly snugly, it will look like a baking tin that tight fit the pork belly.
For one last time, pat dry the skin. Spread the coarse salt across the skin to cover up all areas of the skin.
Send to bake for 40-50 minutes depending on the thickness of pork belly.
Once the time is up, take a look at the salt. It should be lightly browned and tend to stick together.
Bring out the roasted pork, carefully remove the salt. Do not drop any of the salt into the roasted juice released during baking, this will avoid over salty of meat juice.
Adjust the oven temperature to 150 deg C, send the roasted pork into oven again. Place the roasted pork away from top heating bars so that the crackling process happens gradually. It takes approximately 10-15 minutes to achieve the crispy skin result.
Once the crispy skin is done, bring out the roasted pork, let it rest a while prior to cutting. Avoid cut it upside down as the meat juice may flow down to soften the crispy skin.