Chinese Roast Pork @Rosacooks

Crispy pork belly is constantly welcome especially a social or festive one , and my recipe is gathered from here and there , plus a bit of my creation . Easy or not… i am not sure but truly this is a everyone can do recipe , crispy and absolutely aromatic, mouth watering dish you die for.

1 – a medium size piece of pork belly ( about 1+ 1/2 )

– or a big piece cut into two pieces…( 2 lbs up ..)

2 – sea salt 4- 5 tbsp ( a bit salty gain the aroma )

3 – Chinese five spice powder 2tbsp

4 – vinegar 3-5 tbsp( 2 tbsp for blanch ..the rest for soaking the skin )

5 – Chinese rice wine 3 tbsp

1 – wash the pork belly , blanch it with 2 tbsp of vinegar ( to avoid odor ) then drain …

– use a knife to scrape the skin , trim the side fats of the meat so as to shape the meat as rectangle as possible..

-remove hairs and impurities as well…

2 – put the pork belly onto a pot of water ( just enough to cover the pork ) and bring to boil …

3 – boil with medium heat for about 10 minutes, drain and soak with a big bowl of icy water for about 15 minutes…

– * for tenderness and moist effect here..

4 – pat dry the pork with a kitchen towel..very dry !

5- poke holes on the skin with a sharp knife as much as possible ( this is for crispy effect )

– but not penetrate the fatty layer , need some patience here 🤣

6 – rub the whole piece of pork with salt , rice wine and five spice powder all over evenly..

7 – wrap the pork all sides with foil but leave the skin side exposed..

8 – use a skewer to shape the meat as pictures shown…

9 – place the pork with skin side soak onto a plate of some vinegar ..( about 3 tbsp )

10 – place the pork in fridge and sits for 3-4 hours at least or overnight…( for crispy effect too..)

11 – preheat the oven 450 c , take out the meat from the fridge, rub 1 tsp of baking soda all over the skin..

-let it sits until room temperature before bake..

12 – bake 450 c for about 30 minutes , then carefully use a baking spray or apply some oil on the skin

and broil ( 500 c ) for 10 – 15 minutes more or until the skin is puffy and crispy..

13 – turn off the heat and open the oven door , let it rest inside the oven for 5 minutes..

14 – take out and cool 5 minutes before carve , serve immediately for best crunchiness.😋😋😋