Roast Pork Belly 脆皮燒肉
Roast Pork Belly 脆皮燒肉 – Photo taken when dining at Imperial Treasure Restaurant.
Roast Pork Belly Recipe (serves 3-4)
Ingredients:
1 to 1.2kg Fresh Lean Pork Belly with Rind intact.
1 square Fermented Red Beancurd (Nam Yee), optional but if you have it use it, the taste is wonderful.
1 teaspoon Salt.
1 teaspoon Sugar.
½ teaspoon 5-Spice Powder.
½ tablespoon Shaoxing Hua Tiao Chiew (Chinese Yellow Wine) or Mei Kwei Lou (Rose Wine).
For the Pork Rind:
1½ teaspoon Salt (Sea or Table), more if you like (you can make this choice on your next roast).
1½ teaspoon White Rice Vinegar.
Dipping Sauce: Mustard.
Pre-heat oven at 200°C.
Method:
1. Washed and pat dry the belly with paper towels thoroughly. Lightly score (lengthwise or crisscross) the meat side of pork to prevent shrinking when roasting later on.
2. Use a bunch of sharp stainless steel metal skewers (tied with a rubberband if you cannot find a ready-made one as shown in picture below), jab/prick all over the rind.
3. Combine the mashed fermented red beancurd, 5-spice powder, salt and sugar together well and rub it all over the meat side of the pork.
4. Place the pork belly, meat side down on a baking tray and rub the salt onto the rind evenly with some pressure.
5. Place the meat uncovered in the refrigerator overnight until an hour before roasting. The air in the fridge will dry out the pork rind.
6. Brush the rind with vinegar then place the meat on a baking rack (rind side up) into the middle of the pre-heated oven.
7. Place a tray with some water on the bottom of oven to catch the fat drippings. This will prevent your oven from smoking up too much.
8. Roast about 45-60 minutes or until the skin starts to blister (whole surface). Take out meat and slice open the thickest part to see if the meat is nearly done. Return to bake until almost cooked and when done then go to step 9.
9. Switch the oven to grill/broil function, move up the meat closer to the heat and let the rind crackle, another 10-15 minutes. You may need to open the oven door slightly ajar if it gets too smoky or hot (depends on make of oven). Sometimes our fire alarm goes off when I was cooking in Melbourne and Ray had to use a plastic bowl to cover the heat sensor while roasting 😉
10. Remove meat from oven and let it rest for 15 minutes. If the pork rind gets burnt, scrape it away with a paring knife, before slicing into chunky bite size pieces.
Pig Sticker.
Photo credit: Adam Liaw
Fermented Red Beancurd (Nam Yee)
Photo credit: Google Images.
Happy eating 🙂
Wow did you cook that pork in the photo at the top? It looks perfect!
No, lol… but the result’s the same. Just jab more holes and be very patient, it’ll be perfect! 😉
We cook roast pork often. But it’s very simple cooking. First, we boil the pork in water, salt, bay leaf and whole peppercorns. Then we take it out, cool it down, ( in the fridge ), rubbing the surface with salt and ground pepper, then fry it. The gravy is either liver sauce or a mixture of soysauce, vinegar, chopped onions. I have a pic of it on my blogsite.
Sounds interesting recipe especially the liver sauce 🙂
According to Anthony Bourdain, Philippine lechon is the best he had eaten so far. Lechon is whole pig roasted in charcoal…. and the sauce /gravy for the lechon is liver sauce. We can now buy bottled liver sauce, but making it on your own is still the best.
Roast pork is like lechon , either baked or fried… and the best gravy for that is liver sauce. It’s really delicious.
I wish I could have a food blog too… but my knowledge is limited, ha ha ha.
This is one ow my fave dish..
unfortunately, this is one of the dish that erased in my kithen lisce eversince My Old Man got diabetes,
i can dealing my hearth and even dare to served 25 gr of that for him
btw, i’ve never use nam yee before and never even known about it, what a shame
i’ve always use a yeast rice/ angkak
yeast rice like fermented ragi wine paste? we have a type called ang chao here. are they the same?
no, it’s a kinda diffrerent, it’s called red yest rice/red koji Sam
http://en.wikipedia.org/wiki/Red_yeast_rice
angcao is the rice pulp from making a rice wine….
Thanks Dedy 🙂 My friend made angcao and is waiting for it to ferment. Will cook in 4 weeks time. I may get lucky and do a post of his dish 🙂
Will try it out these few days and keep you updated. I loved the roast pork from some of the Imperial Treasure restaurants and if it is similar, I will be very happy. Anyway, Thank you for posting the receipe.
I hope you will enjoy it. Thanks for the visit 😀