Chinese Crispy Soy Roasted Pork Belly






Chinese Crispy Soy Roasted Pork Belly

Recipe only

What is your favorite part of a pork roast? The crackling I'm sure, It is not that healthy, but once in a blue moon it is great. This recipe I love. The succulent pork and fat with a crispy finish...What better, treat yourself to this great dish once in a while.


INGREDIENTS

800 g good quality pork belly (ask your butcher to cut)
550 ml of water
1 tablespoon sesame oil
1 tablespoon salt

For marinade

2 tablespoons brown rice miso paste
1 tablespoon Chinese five-spice powder
1 tablespoon brown sugar
1 tablespoon light soy sauce


METHOD

1. In a sink, place a wire rack. now get the pork belly and place it skin side up. Pour, slowly boiling hot water over the skin of the pork belly to scold it. This is an important step!

2. Now the pork really needs to dry. Pat with kitchen paper carefully and then place in the fridge for at least 3 hours.

3. When ready, take the pork from the fridge and place on a chopping board skin side up. Using a sharp chefs knife, stab the pork skin very close to each hole (LIKE PIN PRICKS). Do not prick all the way through the pork. Only the top fat. Now, turn the pork over and make cuts in the meat about 2 cm apart in a cross pattern, but not to deep.

4. In a glass bowl, put all the marinade ingredients in and mix well with the under-side of the pork belly. Do not marinade the skin, but push the mixture into the cuts on the underside well.

5. In a roasting pan, with a wire rack place the pork belly meat side down and put in the fridge overnight. This is to dry out!

6. When ready to cook it is important to bring the pork out of the fridge and let set till it is room temperature. Also set on oven to 150 C.

7. Before you cook, rub the skin of the pork well with sesame oil, then sprinkle with salt. Roast of 2 hours or until tender. Now turn up the oven to 220 C and cook for about 15 minutes which will give you the crispy skin and pork crackling.

8. When you take the pork out of the oven, let it rest for 15 minutes. Cut to serve with Asian greens, or part of a BBQ.



Location: South East Asia

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