Wednesday, January 23, 2013

Roast Pork

So happy with my 1st attempt. Bee said no need to buy le, can eat homemade de!
A bit salty though, need to cut down salt le.
And also the skin not crunchy enough, so next day must remember to poke more holes at the rind.
Remarks in blue are the changes i did.

  • 1.2 kg pork belly (err, i told uncle i need to do roast pork for 2 pax, i didn't weigh it)
  • 1/2 Tbsp Shaoxing wine
  • rock salt, to taste (i didn't have rock salt, i use sea salt)
  • 3½ tsp salt (for my case, can cut a bit of salt)
  • 2 tsp sugar
  • 1/2 tsp five-spice powder
  1. To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
  2. Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
  3. Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
  4. Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
  5. Preheat oven to 200'C.
  6. Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with salt. Bake in preheated oven for about 30 minutes. Increase temperature to 220'C, bake for another 15 minutes, or until you get enough cracklings. (Move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

1st attempt:

2nd attempt (20 Jan 2013):

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