Once a week I visit wet market for meat supply. That day I have no plan to make roasted pork. After placing order for lean meat the butcher asked whether want this slab of three layers pork. I'm so attracted by the nicely layered pork. Without much consideration I bought it straight away. I knew I am going to attempt roasted pork for 2nd time. This time I documented and share.
My pork belly portion is small. It doesn't matter as I meant to roast for one day consumption. The result is better than the 1st time. Roasting smaller portion pork means less lard splatting inside oven and easy oven cleaning too. My family loves the roasted pork including myself. I can't stop myself eating the roasted pork while chopping it :p
1. Prick the blanched pork skin with needles (I bought these type of needles from kitchenware store)
2. Make few cuts underneath for more flavor after the marination
1. Salt, 5 spice powder, mashed garlic, oyster sauce and white pepper
2. Rub mixture of marinate ingredients all over the cut surface3. Wrap as shown with skin facing up. Brush surface with rice vinegar. Keep in fridge for 1-2 days to dry up
Slightly lined the side with extended aluminum foil to ease the cleaning process
1. Almost end of roasting time (after 25 minutes in oven).
2. Half way of grilling in oven.
Cooling on rack before cut
Cutting with skin facing down.
Reference from Yellow Face Woman’s blogChinese Roasted Pork 脆皮烧肉Ingredients:500g pork belly, skin on with no bones1 tablespoon salt~bottom marinate1 teaspoon oyster sauce1 teaspoon pepper1 teaspoon 5 spice powder3 gloves garlic (smashed to a paste)*mix together and set aside
~brush on pork Some rice vinegar
Method:1. Bring a pot of water to boil. Add in pork belly and blanch for few seconds, drained. With kitchen towel wipe the pork belly dry.
2. Prick holes all over pork skin with needles or something similar as much as you can. Make few cuts under belly with sharp knife to ease the marinate ingredients penetrate further and lead to more flavor.
3. Add salt to pork belly, rub on both skin and meat surface.
4. Apply bottom marinate ONLY underbelly (NOT SKIN). Massage evenly on the meat surface.
5. Wrap the pork belly with aluminum foil, skin facing up. Brush the skin with vinegar.
6. Place the pork into fridge, skin side up uncovered for 1-2 days. This will help the skin dry up.
7. Remove the foil from the marinated pork and leave it to reach at room temperature.
8. Preheat oven at 200C. Place the pork on roasting rack with a pan underneath. Roast the pork for about 25 minutes.*I slightly ‘lined’ my oven side with extended aluminum foil
9. Remove the pork from oven, and turn up the temperature to 250C (grill or top heat only).10. Return pork to oven and bake for another 25 minutes or until the skin is slightly charred.
11. Leave it cool down before chopping. * I found chopping with skin facing down is much easier.