Ingredients
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750 g Pork Belly skin-on
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1 1/2 Tbsp Sea Salt
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2 Tbsp Vinegar
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Marinade
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1/2 Tbsp Five Spice Powder
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1/2 Tbsp Sea Salt
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1/2 Tbsp White Pepper Powder
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1 cube Red Fermented Beancurd
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1 1/2 Tbsp Shaoxing Wine
Directions
Steps
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1
Done
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Prepare Pork BellyLay pork skin side up. Use a ice pricker, skewer, fork or a special meat tenderizer tool to poke tiny holes on the skin. As many as you can. This helps to cook the skin evenly. Rub 1 1/2 tablespoon seasalt on the skin. |
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2
Done
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MarinadeTurn the pork meat side up. Combine all the marinade ingredients in a bowl and mix to become a paste. Rub marinade on the meat side of the pork only. Make sure to get marinade around all meat area. That is all the seasoning for the whole pork. |
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3
Done
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RestPlace pork skin side up on to a tray/container. Let it rest uncovered in the fridge overnight. This will dry up the skin which we need to get a crispy skin roasted pork. |
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4
Done
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BakeThe next day, preheat oven to 200c fan assisted mode. Place pork on a grill pan layered with aluminium foil catch drippings and bake them for 50 minutes. Remove pork from the oven. Increase temperature to 250c. Change the aluminium foil to a clean one (this is to help reduce smoke later in the oven.) Brush vinegar onto the pork skin. When oven is ready, return pork to the oven. Change to GRILL mode. the skin should start to puff up and look more crispy. This will only take about 2 minutes. Be careful not to burn the pork skin. Remove pork from the oven. |
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5
Done
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Be patient and Enjoy!Rest pork on the grill till it has cooled down. Around 30 minutes. When chopped at this hot stage, you will risk burning your hands and crispy skin will turn soggy from the hot steam and pork juices. When it has cooled to manageable temperature, chopped it to bite size pieces and enjoy! |
