Tuesday, September 30, 2014

Crispy roast pork belly v.3

Yet another crispy roast pork belly.

A tough fight amongst the few recipes (here & here) I've tried so far, but I think this is probably having a slight edge over the others because the skin was extra crispy! *Crackkk*
I'm copying the recipe here for ready reference.

Crispy roast pork belly 
(Recipe from MiMi Bakery House, originally from Vivian Pang's kitchen)

Ingredients/ Method 
500g pork belly, skin on with no bones (ask for very fat pork belly!)
1 tablespoon salt (I reduced it to 1 tsp, it was mildly saltish. Will increase to 1 1/4 tsp - 1 1/2 tsp the next time.)

Marinate for the bottom of the pork belly
1 teaspoon oyster sauce
1 teaspoon pepper
1 teaspoon 5 spice powder
3 gloves garlic (smashed to a paste)
*mix together and set aside
Some rice vinegar to brush on the pork

  1. Bring a pot of water to boil. Add in pork belly and blanch for 15 minutes, drained. With kitchen towel wipe the pork belly dry.
  2. Prick holes all over pork skin with needles or something similar as much as you can. Make few cuts under belly with sharp knife to ease the marinate ingredients penetrate further and lead to more flavour. 
  3. Add salt to pork belly, rub on both skin and meat surface. 
  4. Apply bottom marinate ONLY underbelly (NOT SKIN). Massage evenly on the meat surface. 
  5. Wrap the pork belly with aluminium foil, skin facing up. Brush the skin with vinegar. 
  6. Place the pork into fridge, skin side up uncovered for about 1-2 hours. 
  7. Remove the foil from the marinated pork and leave it to reach at room temperature. 
  8. Preheat oven at 200C. Place the pork on roasting rack with a pan underneath. Roast the pork for about 25 minutes. 
  9. Remove the pork from oven, and turn up the temperature to 250C (grill or top heat only).
  10. Return pork to oven and bake for another 25 minutes or until the skin is slightly charred.
  11. Leave it cool down before chopping.

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