Sunday, May 15, 2016

Easy Roast Pork

I've attempted several roasted pork recipes but do not have the chance to document any of them in my blog till now!  I was attracted to this recipe 'cos of its heading 'Easy Roast Pork' hahaha...If you homemade roasted pork before, you should know that it usually splatter a lot and really makes the oven smell after the roasting process. I like this recipe as the whole roasting process (except the crackling part) is covered with a foil which reduce the splattering of oil and smell. Taste wise, the meat is moist and juicy, but the flavour can still be further improved! 


Before and after 2 hours in oven

Ingredient
  • 400gm pork belly
  • 1 whole garlic, slice 1/4 off the top
  • 120ml rice wine
  • 120ml milk
  • 3 tsp sea salt & black pepper mix
  • 1 tsp five spice powder

Method
  1. Dab the pork belly with kitchen paper as dry as possible. Place in a dish, uncovered, chill overnight.
  2. Remove pork belly from fridge. Dab the skin again with kitchen paper again. Score the skin with a sharp knife about 1 cm apart.  Rub salt & pepper mix all over the skin. Rub the five spice powder all over the bottom of the pork belly.
  3. Preheat oven to 130 deg cel.
  4. Place the garlic in a baking dish and pour in the milk and wine.
  5. Place the pork belly, skin side facing up, on top of the garlic.
  6. Cover the baking dish with a piece of foil, make sure that it does not touch the skin. Bake for 2 hours.
  7. Remove foil. Increase oven heat to 240 deg cel. Using top heat only, bake for another 10-15 mins until the skin develops a nice crackling and nicely brown.
  8. Rest the meat and cool completely before cutting

Scrumptious lunch! Old cucumber soup, blanched baby choy sum with oyster sauce, pickled cucumbers, homemade boiled char siew and roast pork.

hahaha my slicing skills sucks though which almost destroy my beautiful slab of roast pork.

My boiled char siew recipe which never fails me!! 

1 comment:

Mrs. Lee said...

Yes, you're right, every often parts of the middle of the belly sink down and that part can't be crispy. I places spoon or little saucer under it to lift it up.
Thanks for your recipe.

Related Posts with Thumbnails