This is my second attempt in making Chinese Roasted Pork but it turned out to be good and yummylicious..Here's the secret recipe :) :)
Recipe:
Belly pork
Marinade:
Nam Yue (Beancurd)
5 spice powder
Pepper
Salt
**mix all the ingredients together to form a paste**
Shao Xing Wine
Rice Vinegar
-Wash and clean the belly pork. Blanch in boiling water for 15mins.
-Rinse with cold water and pluck the hair from the rind.
-Brush some Shao Xing wine on the meat area and let it rest for 5mins.
-Pat dry the rind with kitchen paper towel. Please make sure it is very very very dry. Poke with needles or anything that has a sharp pointy end. But do not poke it too hard.
-Keep wiping the rind as you poke with kitchen paper towel.
-Turn to the meat side and make a few cuts on the meat and massage in the marinade ingredients.
-Turn to the rind and massage salt (I am using fine salt)
-Keep in the fridge for 3 hours (preferably overnight) , uncovered for air dry with rind facing top.
-Preheat oven at 200degree (upper & lower heat), once you take the meat out from the fridge continue poking the rind as much as you can and apply salt on the rind again before you put the meat into the oven.
-Bake for 40mins then remove from the oven and brush some rice vinegar on the skin and continue to bake at 250 degree for 30mins with upper heat only (grill).
-At this point you will hear some bubbling sound from your oven. If you see the skin has become darken you may adjust the temperature to 200 degree.
-Scrap off the charred area and leave it to completely cool before you cut the meat.
18-8-2013 An another attempt for roasted pork. This time i kept the belly pork in the fridge for overnight :) the results is awesome!
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