Recipe • Crispy Roasted Pork

Hands up those who loves roasted pork!
πŸ™‹πŸ™‹πŸ™‹ Definitely my husband and I !!

I'm sharing a No-Prick method here.
Result? A guaranteed nice crackling!
The recipe below is based on my 2nd attempt which
yielded a better meat texture πŸ˜‹

Crispy Roasted Pork

550gm Pork Belly
1tbs Rice Wine Vinegar
1/2tbs Salt

1/2TBS Sugar
1/2TBS 5-Spice Powder
2TBS Huadiao Wine
2cubes Fermented Beancurd
1clove Garlic (finely chopped)

•Clean and wipe dry the meat, especially the skin.

•Score the skin. Using a sharp knife, cut along diagonally from one end to another end. When done, cut along diagonally in another direction.
Try to make closer slits and do not cut into the flesh layer.
•Prepare marinate in a bowl & mix well

•Make some slits  on the flesh and rub marinate evenly all around the flesh. DO NOT rub marinate on skin side!
•Rub salt evenly on the skin.

•Wrap aluminium foil around the flesh.
•Leave it uncovered in the fridge,preferably overnight.
•Remove from fridge about an hour before grilling.
•Preheat oven 200degC, Grill mode.
•Dab away moisture from the skin. Brush vinegar on the skin and leave to grill in the oven. Brush the skin with vinegar every 15mins.

• My 1kg slab took about 70mins, 550gm slab took about 45mins.

1kg slab (@ 1st attempt)

550gm (@ 2nd attempt), meat less tough.
Wrap the meat part with foil when grilling, as suggested by a friend
•Allow the roasted meat to rest and cool in room temperature before cutting.
•Enjoy! πŸ˜‹

Recipe adapted & modified from My Baking Cottage, with thanks 😊


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