I have been wanting to share this fail proof recipe adapted from Christine's Recipes that I have tried and tested umpteen times.
I got this recipe when I purchased Christine's recipe book and I am blessed with detailed pictorial recipes. Thank you Christine.
Coming back, I can assure you that once you get your hands in baking this Super Crispy Roasted Pork, you may not want to pay the high price buying Roasted Pork from stores outside.
Like what Christine mentioned in her blog, the only disadvantage of making this dish is the hard work needed to clean the oven after baking the Roasted Pork, as the oil will crisp to splash all over the oven. However, as the Crispy Roasted Pork is so savoury in taste that I am more than willing to do the clean up.
A word of caution, this Super Crispy Roasted Pork is really addictive and by just looking at the photo image makes me salivate all the time.
Super Crispy Roasted Pork (Non-Halal)
Ingredients:
580g Pork Belly
1 tbsp Shaoxing Wine (Chinese Cooking Wine)
Some Sea Salt (to sprinkle over the top of the pork rind before bake)
Seasonings:
1tsp Sea Salt
1tsp Caster Sugar
1tsp Five Spice Powder
Method:
Step 1: When buying pork belly from the market, be sure to request a mix layers of meat and fat. Do not buy pork belly that have too thick fat especially on the layer just below the pork rind.
Step 2: Clean and remove the hair from the pork rind.
Step 3: Boil a pot of water and parboil the pork belly for 5 minutes. Make sure that the pork belly is put into the pot with the pork belly skin facing down. This is to ensure that the pork belly will stay in shape after the parboil.
Step 4: Remove the pork belly and rinse with water. Again, clean and remove hair from the pork rind.
Step 5: Slit the meat part of the pork belly in criss-cross. This is for later use when we marinade with seasonings.
Step 6: Marinade the parboiled pork belly with Shaoxing Wine and leave to rest for 15 minutes.
Step 7: Meanwhile, prepare aluminium foil in the shape of the pork belly and mix the seasonings ingredients for later use.
Step 8: Once the 15 minutes are up, lightly poke the surface of pork rind with a meat tenderizer tool as shown. When poking the pork rind, do not poke too deep into the fats of the pork belly as it will deter it from being crisp at the baking stage.
Step 9: Overturn the pork belly and spread the premix seasonings over the meat part. Ensure that the seasonings do not touch the pork rind. Otherwise, the skin will be darken when baking.
Step 10: Transfer the seasoned pork belly to the aluminium foil prepared earlier and put into fridge to dry the pork belly. Many recipes call for marinating at this stage either overnight or at least 3 hours which I usually do with 3 hours. But as I am running out of time today, I marinated the pork belly for only 45 mins, it still tasted as good.
Step 11: Remove the marinated pork belly from fridge and let rest for 15 minutes at room temperature. Wipe dry the pork rind and then, lightly poke the pork rind again. As a note, the more it is being poked, the more crispy it will be but then again, be cautious not to poke too deep into the pork fat.
Step 12: Preheat oven to 200°C and spread a thin layer of Sea Salt over the pork rind. Transfer the pork belly to the oven to bake for 45 minutes on the middle rack. Then move the baking tray to the upper level and increase the temperature to 220°C, bake for another 15 minutes or until you see bubbles appearing evenly on the surface of pork rind.
Step 13: Once it is baked, remove the layer of sea salt and check whether the pork rind is evenly baked. If otherwise, you may put it back into the oven to bake a little longer.
This is why I am calling this Super Crispy Roasted Pork and every time I looked at the photos of my previous bakes, I would always wanted to savour it again the next day. Highly Recommended to try yours.
