Roasted Pork Belly

The roasted pork belly is always a crowd-pleaser. Guests always can't wait to try the crispy pork crackling once it is out of the oven. Hence, this dish has become an unofficial starter which guests can enjoy while waiting for the other dishes to be cooked. What is best, this dish is not tedious or difficult at all. The oven does most of the work!



Ingredients:
- 1.8kg of pork belly
- one packet of course salt
- 1 tablespoon of five spice powder

Procedures:
1) Wash the pork belly. Dry it with kitchen towel.
2) Add five spice powder to season the meat side (no need to season the skin)
3) Wrap the pork belly with aluminium foil. Leave the skin uncovered. Puncture the skin many times with a sharp knife or skewer. Leave the pork belly in the fridge with the skin uncovered for a few hours or overnight.
4) Put a layer (1 inch) of coarse salt on the pork skin.
5) Bake it at 180 degree for 1 hour.
6) Remove the salt crust. Bake for another 20 minutes at 240 degree (need to watch this step carefully to avoid charring).
7) Cut the pork into bite-size and serve.

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