Monday, December 21, 2009

Roast Pork Belly

In my first attempt i used strips of pork belly (pre-packed at Carrefour).

This is my second attempt. I pre-ordered from the butcher at Carrefour for a big slice of pork belly and he gave me this.

Using a sharp knife, i made lots of holes in the skin.
After which, i rubbed approximately 2 tsp of salt on the skin.

On the meat side, cut the meat into half (not cutting through the skn) and score the meat diagonally, 2 cm deep, 4 cm squares.

On the left hand side, i have the chinese marinate.
- 2 piece of preserved beancurd
- 1 tsp of five spice powder
- 1 tbsp of chinese wine
- salt & pepper

On the right side, i have the western marinate:
- 1 tbsp of mustard (in vinegar)
- 1 tsp of dried rosemary
- salt and pepper

Place the meat with skin facing up onto a plate, and keep it in the fridge overnight. Do not cover as we want the air in the fridge to dry the skin.

Preheat over at 200 degrees, using the baking mode.

Put pork belly on grilling tray with skin side up, and another tray below to catch the dripping oil.
Put pork belly in the centre rack of the oven for 20 minutes.

This is after 5 minutes in the oven.

After 10 minutes, the skin begins to curl inwards.

After 20 mins in the oven, turn the cooking mode to grill (top heat only) and cook for another 45 mins.

After 30 mins of grilling.

After 45 mins of grilling, remove from oven and let meat rest for 30 mins to cool down totally.

The skin is 101% crackled and its damn crispy!
Which is better Chinese Vs Western roast pork....

Personally, i prefer the chinese one... But for my dear friend coming over for xmas, i am making the combo again ;) just for variety (and to use up the mustard)....


Leeping Lim said...

Did you use a Shokun knife to poke the holes on the skin?!
I tried to do the same but the skin is so thick!
Maybe UK pigs are fatter than Malaysia/ Indonesia pigs.
I gave up and make squares on the skin instead and rubbed salt into it.
Hope it turned out well :0

Food of life said...

Yes, its easier to score the meat but i think poking can penetrate a bit deeper... watever works! most important is that you cut through the skin into the fat layer so that when roasting, the oil will ooze to the surface and crispy up the skin. My theory.