Chinese style roasted pork. This lovely dish features lovely pork belly marinated with a 5 spice mixture falvouring the meat whilst keeping the skin as crispy as possible, so you get that nice crunchy skin that we all love. It is salty, it is sweet, it is fragrant, its tender, its crispy what more could you want from a dish? Oh did i forget to mention that its super easy and a great dish to feed a large group of people? Great for adults and even better for the kids. Easy crispy Chinese style roasted pork belly.
500g Pork Belly
2te of Five Spice Powder
1tb of Fermented Bean Curd
2tb of Rice Wine Vinegar
1/2tb of Baking Powder
3tb of Vinegar
Using a knife or fork prick as many holes on the skin of your pork belly. This allows the skin to dry out easier creating a crispier skin.
Score the bottom of your pork belly to allow the marinate to seep in effectively.
Rub the 5 spice mixture through the cuts you have made ONLY at the bottom of the pork belly and NOT on the SKIN.
Using a sheet of aluminium foil create a box for the pork belly making sure to cover all the tender meat but leaving the skin exposed.
Liberally rub the the skin with salt and let it sit in the fridge for a minimum of 4 hours or overnight (RECOMMENDED).
Using a kitchen towel or some tissue dab the excess moisture that has accumulated on the skin.
Sprinkle a little bit of salt over the skin, along with 1/2tb of baking powder and spread it evenly throughout the skin.
Drizzle 3tb of vinegar over the skin and into a preheated oven at 180°C for an hour.
Turn up the to 250°C and watch the skin blister and pop till a crispy perfection should take another 5-10 minutes.
Remove from the oven and let it rest for a minimum of 10-20 minutes for all the juices to be absorbed back into the pork belly for a tender juicy piece of pork.
Chop it up and enjoy that lovely crunch. Enjoyed well with a bowl of rice, noodles or just by itself. Happy Cooking.