Side Pannel
Chinese Roast Pork Recipe
Chinese Roast Pork Recipe
- Recipe Submitted by maryjosh on 02/09/2018
Ingredients List
- 1 piece (about 700g) of pork belly
- 20g of spring onion
- 30g sliced ginger
- 2 teaspoons (10g) of table salt
- 1 teaspoon of five spices powder
- 1 teaspoon of white pepper powder
- ½ tablespoon (7g) of sugar
- 2 teaspoons (10ml) of light soy sauce
- 2 tablespoon (30ml) of rice wine
- 1 teaspoon (5g) of table salt
- 1 teaspoon of baking soda
- 200g of coarse sea salt
Directions
Wash the pork belly. Place the pork, ginger and spring onion in a pot. Add enough cold water to just cover the pork. Heat it up over medium heat and boil until the color of the meat starts to change. At this stage, there will be no blood oozing out when the meat is pressed with a pair of chopsticks. At this stage, the meat is about 70% cook. It takes 10 to 15 minutes.
Pat dry the pork with a kitchen towel.
Scrape the skin with the knife to remove the impurities and hairs.
Use a fork, bamboo stick or the tip of a sharp knife to prick holes on the skin.
Rub ingredients in C on the skin.
Make a few shallow cuts on the flesh side in a crosshatch pattern.
Rub ingredients B into the meat and the sides of the pork. A simple marinade is sufficient to let the flavor of the pork stands out. Use light soy sauce always. Dark soy sauce is not suitable.
Leave the pork in the fridge and let it sits for at least 4 hours or overnight.
Remove it and discard the remaining marinade.
Prick more holes on the skin if necessary.
Place the pork skin side up on a piece of aluminum foil. Wrap the sides but leave the skin side exposed.
Cover the entire skin surface with sea salt.
Bake it at 250°C (480°F) for 30 minutes.
Remove the salt crust on the surface. Broil for another 15 minutes at 250°C (480°F) without the sea salt and then 10 minutes at 200°C (390°F) until the skin is puffy and crispy. You can hear the crackling sound!
Let the pork rest for five minutes. Carve it into bite-size pieces, arrange on a platter. Serve.
Pat dry the pork with a kitchen towel.
Scrape the skin with the knife to remove the impurities and hairs.
Use a fork, bamboo stick or the tip of a sharp knife to prick holes on the skin.
Rub ingredients in C on the skin.
Make a few shallow cuts on the flesh side in a crosshatch pattern.
Rub ingredients B into the meat and the sides of the pork. A simple marinade is sufficient to let the flavor of the pork stands out. Use light soy sauce always. Dark soy sauce is not suitable.
Leave the pork in the fridge and let it sits for at least 4 hours or overnight.
Remove it and discard the remaining marinade.
Prick more holes on the skin if necessary.
Place the pork skin side up on a piece of aluminum foil. Wrap the sides but leave the skin side exposed.
Cover the entire skin surface with sea salt.
Bake it at 250°C (480°F) for 30 minutes.
Remove the salt crust on the surface. Broil for another 15 minutes at 250°C (480°F) without the sea salt and then 10 minutes at 200°C (390°F) until the skin is puffy and crispy. You can hear the crackling sound!
Let the pork rest for five minutes. Carve it into bite-size pieces, arrange on a platter. Serve.
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