Can you believe it that I actually made my own ROAST PORK??? Yeah also known as "siew yuk" in Cantonese. I was inspired by Piggy's post on her roast pork belly using the recipe gotten from Famous Cuisine Publication's range of bi-lingual (Mandarin and English) food magazines and cookbooks. It would be great though if Famous Cuisine Publication can translate the articles, tips and such into English as well. Currently, only the recipes are available in both languages.
Anyway, back to how I went about with my pork belly. I marinaded the meat side with salt, sugar, red fermented bean curd ("nam yue" in Cantonese), five spice powder and chopped garlic for a few hours in the fridge. Sprinkled some sea salts on the skin side before roasting in the oven. After 20 minutes, removed from oven and pricked the skin with sharp fork (the more holes you prick the better cos that's where those popped-up "bubbles" appear on the skin) before brushing with rice vinegar. Back into the oven for another 20 minutes... voila, a lovely roasted pork lightly fragranted with 5 spice powder and a hint of garlic; plus uber crispy skin which I guess the part where most of us loved.
The recipe that I had tweaked (it called for MSG but I omitted it) is as follows:
Roast Pork Belly
2 kg pork belly (with skin)
2 tbsp sea salt
2 tbsp rice vinegar
3 tbsp salt
1 tbsp sugar
3 pieces red fermented bean curd, use 2 if the cubes are bigger
1/2 tbsp five spice powder
11/2 tbsp chopped garlic
Clean the pork belly (ensure no more hairs on the skin side) and pat dry all over with kitchen towel. Score (both diagonally and horizontally) the inner portion of the meat. Rub all over the skin with the sea salt.
Rub marinade mixture evenly into the meat right down into the scored areas. Marinate for about 30 mins or longer. I did mine for about 6 hours.
Bake the marinated pork belly with skin side up in pre-heated oven at 220C for 20 mins. Remove from oven and prick all over the surface of the skin with a sharp instrument or like me, I just used a fork but please don't use those aluminium ones hahaha cos they bend easily.
Next, brush the skin with the rice vinegar. Bake again with the skin side up at 250C for another 20-30 minutes, or until pop-up "bubbles" have formed on the skin. Remove and let the pork belly rest for 15-20 mins before chopping it up.
Well, I didn't know it was sooo easy but one peeve though the oil from the pork belly splattered all over my oven.... arrrrghhhh so much cleaning up to do!!! There are still some residue though but I did try to scrub hard but there are still loads of nooks and corners that I can't reach. So, anyone here have any tips??? Mine is the built-in type and does not have self-cleansing function. HELPPP!!! I would love to make this again and again but then the thought of cleaning up make me shudders with apprehension. Thanks in advance for any tips or advices given.
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