Friday, July 3, 2020

Crispy Roasted Pork 脆皮烧肉

Finally had uploaded most or probably all of my baking and cooking that done a few years ago from year 2014-2018 lol. I baked or cooked very little during year 2018 and 2019, most of the photos taken during these 2 years, were accidentally deleted :(.

I started to bake more actively during CB period as dear husband hinted he missed my baking and cooking lol. After finally settled down and get use to working from home, since I have saved a lot of times from travelling to work, so I used the extra times to do some baking.

I started to bake butter cake, bread... until my friends shared with me the brown sugar pearls, muah chee, roasted pork that they made that enticed me to make it as well lol.

Roasted pork is dear husband's favorite, when he knew that I am going to make it, he was so happy. 

My MIL sliced the pork belly into 3 pieces before I can tell her that is not for her cooking lol.

Recipe adapted from 搵到食

Ingredients :
1.2 kg pork belly
½ tbsp white vinegar
1 tbsp oil

Marinated Ingredients: (mixed well)
3.5 tsp salt
1.5 tsp sugar
1.5 tsp five spice powder
1 tsp pepper

Methods :
1.      Wash and dry the port belly.

2.     Boil a pot of water, cook the pork belly for 10 mins, remove the pork belly from the pot and soap it into a bowl of water to cool. Tap dry the pork belly with kitchen tower. Prick the skin until the skin is completely punctured with holes (you can use satay stick or fork), this is crucial in order to create a crispy skin.

3.     Place the meat side facing upwards and use a knife to slice the meat at equal intervals. (take note do not to slice through the skin)

4.     Rub the meat sides evenly with the marinated ingredients even the sliced areas. (take note do not rub the skin with marinated ingredients)

5.     Wrap the meat with aluminum foil, do not wrap the skin, let it expose.

6.     Brush the skin evenly with white vinegar.

7.      Store the pork belly in fridge (I actually store it in a Tupperware) and chill in the fridge for 2 days (I chilled for 3 days cos no time to bake). This is to dry out the skin.

8.     Allow pork belly to return to room temperature on the day of roasting.

9.     Use a long satay stick to poke through the pork belly to prevent the meat shrink during roasting.

10.  Roasted the pork belly in preheated oven at 200C. Place the pork belly at baking rack at the center of the oven, skin facing up. (place a baking tray lay with aluminum foil to contain the oil that dripping)

11.   After 40 mins, adjust to 250C, use only top heat, move the pork belly to the top layer of the oven, roast the pork belly skin until bubbles (about 15-20 mins)

12.   Remove the pork belly from the oven, use a small knife to scrap away the charred parts of the skin

13.   After scrapping, brush the skin evenly with cooking oil. 

Cass has provided step by step photos, you may hop over her blog for reference.

The pork belly is very tasty and the skin is so crispy and crunchy after 2 times roasting. My family love it, especially dear husband kept asking for encore. A definitely keeper.

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