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| Crispy skin with a crunchy bit... yummy |
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| Ingredients |
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| score few slits on the meat for about 2-3 cm deep |
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| Blanching in boiled water for 5 minutes |
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| Wipe dry with towel paper |
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| Prick the skin |
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| Rub the seasoning |
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| Chill in the fridge (meat compartment) |
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| Cover the skin with some salt |
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| Remove the salt after 25 mins |
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| Once done, leave to cool |
Ingredients
1 kg Pork belly, skin on without bone.
Salt
Marinate
1 cube Nam Yue (chinese red fermented beancurd)
1 tbsp Oyster Sauce
1 tbsp Fine Salt
1 tbsp Shaoxing Wine
1/2 tbsp Five Spice Powder
1 tsp Pepper Powder
1/2 tsp Caster Sugar
1/2 tsp Minced Garlic
2 tbsp Rice Vinegar - to brush on pork for later roasting
Methods
1. Score few slits on the meat side with a knife for about 2-3cm deep.
2. Blanch the pork in the pot of a boiling water for 5 minutes, remove and wipe dry.
3. Prick holes all over the skin as much as you can.
4. Mix the marinate together and rub the underbelly/meat and in the slits with marinate.
5. Place the pork belly on a plate with skin up, rub some salt on the skin and chill in the
fridge for 1-2 days until the pig's skin is dry.
6. Pre-heat oven to 200C. Prepare a roasting pan, add in some water, then put the pork
belly with skin side up on a roasting wire rack. Cover the skin with some salt and roast
for 25mins.
7. Remove the pork from oven and remove salt from skin and brush vinegar on the skin.
8. Switch the oven from bake to grill function (upper heat only), increase the temperate to
230C return the pork belly into the oven and continue roasting it for further 30 mins or
until skin crispy and golden in color.
9. Scrape off the charred bits (if any) and leave it to totally cool down before chopped.
