Absolutely divine! Make your own crispy roast pork belly with this recipe
Is crispy roast pork your family's favourite dish? Try making it at home with the step-by-step instructions in this crispy roast pork belly recipe!
1-1.4kg pork belly
2 pieces preserved red bean curd (紅腐乳/南乳)
3 tablespoons juice of preserved red bean curd
1 tablespoon sugar
2 teaspoons five spice powder
2 teaspoons white pepper
1 tablespoons oyster sauce
3 teaspoons salt
3 tablespoons Shaoxing wine
1. Start by making the marinate. Whisk together preserved red beacurd, the juice of the red beancurd, salt, oyster sauce, sugar, five spice powder Shaoxing wine, and white pepper in a bowl.
2. Poke the skin with an Instrument of Torture (a special skewer which you can buy in any plastic-bucket shop). There is no need to poke too deeply.
3. The more holes you poke, the more blistering there would be later. So just keep poking.
4. Turn the meat over, and cut some slits on the meat. Slather on the marinade. Make sure that the marinade gets onto the sides too.
5. Turn the meat back around. Dry the skin thoroughly with a kitchen towel.
6. Pour the remaining marinate into a tray/ dish that is about the size as the meat. Carefully transfer the meat into the tray/ dish, with the skin facing up. Make sure that the skin is REALLY dry. Place the entire tray (uncovered) in the fridge over night for the skin to dry out.
7. Before roasting, take the pork out of the fridge and place the tray on the kitchen counter for about an hour for the meat to come to room temperature. Near the of the hour, preheat your oven to 220°C.
See the rest of the steps for this crispy roast pork belly recipe on the next page.
8. Lift the meat onto a wire rack set over a tray which has been lined with aluminium foil. Poke holes on the skin again using the instrument of torture.
9. Apply a thick layer of salt over the DRY skin. I applied a layer of kosher salt, and topped this with coarse salt, but you can use whatever salt you prefer.
10. Roast the pork for 30 minutes at 220°C. At the end of this, reduce the temperature to 180°C and roast a further 45 minutes.
11. Remove the pork from the oven. If you have a grill function on your oven, switch to that. If not, pre-heat the oven to 230°C.
12. Meanwhile, carefully scrape the salt off the pork with a knife. Try not to tear the skin.
13. Return the pork into the oven for about 20 minutes. The skin will start to crackle and pop.
14. Keep an eye on the pork during the last 10 minutes. If there is smoke, oven the oven door to let the smoke out.
15. Once done, let the pork rest for 15 minutes (this is important!! Leave the meat alone!) before cutting to serve.