Roasted Pork 烧肉
By: Anncoo
Published: Tuesday, December 7, 2010 - 7:18am

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.