I never expect anything like this, the skin was so crispy, crunchy and the meat was juicy and tasty!
I don't need to use a huge butcher knife to cut this.
My little serrated knife did a pretty good job on this. Probably it's because the skin is puffy and crisp, so it's easy to cut.
This is my hubby's favourite. He'd order this whenever we dine out in Chinese restaurant. Those were costly! About 2cm x 2cm cut (or slightly smaller), 6 pcs for SGD 8+ or SGD 12+ .
A nice cut of belly did affect the texture and taste of the roasted pork.
I didn't follow exactly any recipe. Well, I had been eating roasted pork since my childhood day, I roughly know what sort of ingredients to add in it, just not sure how to grill it.
Inspired by an old friend of mine who made very nice roasted pork, she did hers with her trusty oven. Initially I planned to use my air fryer to air fry the belly but I bought a very nicely cut belly, so I decided to follow my friend's method, roasted in an oven.
650g Pork Belly 五花腩 650克
1 tsp Shao Xing Wine 绍兴花雕酒 1小匙
1 heap tsp Garlic Salt 蒜盐 1小匙
1/2 tsp Sugar 糖 半小匙
Dash of Five Spice 五香粉 少许
Dash of Pepper 胡椒粉 少许
Some Distilled White Vinegar 白醋 适量
Some generous amount of Coarse Salt 粗盐 适量
Oven, tweezer, aluminium foil, bamboo skewers, deep roast tray, baking tray
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Day 1: 第一天
1. Wash and dry the pork belly with kitchen towel.
2. Make sure it is dry thoroughly. Transfer to a plate, skin side down. Rub the seasonings all over (except the skin).
3. Flip over, dry the skin again with kitchen towels.
4. Keep in the fridge overnight to dry and marinate. Do not cover the belly, I keep this in the chill room.
Day 2: 第二天
5. Remove from the fridge. The skin should be dry at this stage. Remove hair (if there's any) with a tweezer.
|I pluck out less than 10 hairs... nice, cleaned belly|
7. Transfer to a baking tray. Cover the bottom and sides with aluminium foil. Preheat oven 200'C.
8. Brush a thin layer of vinegar on the skin. Leave it to dry. When the oven is ready, cover the skin with generous amount of coarse salt.
9. Bake at 200'C for 35 minutes. (Note to myself: Rack 2, Traditional Mode). Remove from oven, discard salt. Transfer the belly to a deep roast rack.
10. Return to oven, grill for 20-25 minutes or until the skin crackling, puffy and crisp.
(Note to myself: Rack 2, Grill mode, Last 3-5 minutes Gratin Mode)
11. Remove from oven, let it cool for 8-10 minutes on the rack.
12. Cut into your desired size and enjoy!
For the bamboo skewers, I used Daiso yakitori skewers which is more solid and hard. The long bamboo skewers bought from NTUC is too soft to prick the thick pork skin. Or alternatively, you can get the wooden tool with sharp nails on it, that is especially for this purposes. I found one but I didn't buy, because my kitchen storage is too limited for it lol...
Updated 3 Sept 2015
I had been making this almost every week. This time, I need to update with a picture here because I used different temperature and baking mode that I need to take note for this huge belly.
Bake at 210'C for 35 minutes, traditional mode, rack 2
Remove from oven, discard salt, transfer to rack.
Bake 210'C for 30 minutes, traditional mode, rack 2
Transfer to rack 3, 210'C traditional mode, bake until the skin crackling to the MAX :)
Some feedback from those who have tried this recipe:
|By Jess Chen|
|By Serene Teo|
|By Chunyan Tan|
|By Yvonne Gan|
|By Yvonne Gan|
|By Swee Fong Lim|
|By Jolene Ang|
|By Sandy Wong|
|Feedback, by Sandy Wong|
|By Kenix Chong|
|By Julie Koh|
|By Ai Lin Lee|
|Feedback from Wong Mei Ling|
|By Ai Lin Lee|