Roasted Pork 烧肉


Photo: Anncoo
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Ingredients

1 kilogram Pork belly (best with a little more fats)~ clean, dry& cut into half
1/2 tablespoon Coarse sea salt
1/2 tablespoon Sugar
1/2 tablespoon Five spice powder
1 tablespoon Rice wine (Shaoxing or White rice wine)
Mix all the ingredients together in a bowl until well combined

Preparation

1
Score the flesh part (not the skin) of the pork belly lightly in diagonal lines and rub in the marinade well.
2
Place the marinated side down on a container so it can sit and absorb the flavors.
3
Use a skewer or satay stick to poke repeatedly on the skin, then rub more salt on the skin only.
4
Marinate the pork belly uncovered for several hours or overnight in the fridge so that the skin will dry completely.
5
When ready to cook, pat dry if there is any moisture left on the skin and place pork in the middle of the oven. Remember to place a foil and pan underneath to enable fat to drip into the pan.
6
Bake in the preheated oven at 180C for 45 mins then switch temperature to 200C for another 20 mins.
7
The skin will get slightly burnt and charred.
8
Once cooked, remove pork from oven, scrape off any burnt parts with serrated knife (I used a fish scaler) and leave to rest for 10 mins before chopping.
.

Yield:

2

Added:

Tuesday, December 7, 2010 - 7:18am

Creator:

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