Crispy Skin Roasted Pork 烧肉

Crispy skin with a crunchy bit... yummy

Ingredients

score few slits on the meat for about 2-3 cm deep

Blanching in boiled water for 5 minutes

Wipe dry with towel paper

Prick the skin 

Rub the seasoning

Chill in the fridge (meat compartment)

Cover the skin with some salt

Remove the salt after 25 mins

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.