Crispy Roast Pork Belly 烧肉
Crispy Roast Pork Belly
Yield : 6 servings
1.2 kg pork belly
1 Tbs salt
2 Tbs white vinegar
1 cube nam yee (red fermented beancurd)
1 tsp sugar
¼ tsp five-spice powder
¼ tsp white pepper
1 Tbs rice wine
-Rinse pork belly and pat very dry.
-Hold a sharp and sturdy knife at 90 degrees to the skin. Drag the knife across the skin, going against the hair growth. Scrape away all remaining hair while being careful not to cut into the meat.
-Brush off all hair and dirt with a paper towel. Using the tip of your knife, prick the skin all over. You want pin pricks, not slits. I suppose you could use a pin but I’ve never tried.
-Flip the pork belly over skin side down and score the meat a little with a sharp knife. Rub in the marinade.
-Flip it once more so it’s skin side up and place it on a rack. Give the skin one last wipe with a paper towel to remove any last bit of moisture and/or marinade and rub salt into the skin.
Roast Pork Belly 烧肉
-Place a plate/tray under the rack and leave the meat uncovered in the fridge to dry out overnight. Make sure you have a plate/tray under the meat to catch the liquids. There will be liquids.
-Take the meat out of the fridge an hour before roasting to bring it to room temperature.
-Remove excess salt from skin and pat skin dry.
-Place meat on a roasting rack and roast for 20 mins at 200°C with the fan on. Have a drip tray under the rack to catch the fat drippings.
-After 20 mins, remove meat from oven and brush the vinegar onto the skin. Change oven settings to grill and return meat to oven for 20 mins then repeat twice more or until skin is crackled and meat is cooked..
-When skin is crackled and almost charred (about 1 hour 20 mins) remove meat from oven and allow to rest for at least 10 minutes before CHOPPING to serve. Chop, don’t slice.