Ingredients:
Pork belly -1kg
Salt -enough to fully coat about 2mm thick onto the whole skin.
Marinate:
Shao xing hua diao wine -1tbsp
Salt -2.5tsp
Sugar -1/2tsp
Five spice powder -1tsp
Pepper -1/2tsp
Preparation steps:
• Wash pork belly and remove any hair and scrape away any impurities on the skin. Blanch in boiling water for about 15mins. Drain well and WIPE DRY with paper towels.
• Make a few slits on the meat for better absorption of marinate. Use a fruit knife/ sharp fork to poke as MANY HOLES as possible on the skin.
• Rub only the wine evenly on whole piece of pork. Let it rest for awhile. Mix all the rest of seasoning together and marinate the meat with all the seasonings evenly. Turn over again and pat skin dry if seasoning get onto skin.
• Place the pork meat with the skin unwrapped and facing upwards in fridge to air dry overnight or 2 nights before to achieve good crispy reasult.
Roasting Steps:
• Take meat out from fridge and leave out about half an hour. Pat skin dry again. Place meat on a baking tray covered with aluminium foil. Coat whole piece of skin with salt till you can't see the skin at all. This also helps to create the crispiness of skin.
• Preheat oven at 230°c for 15mins. Roast the belly in the centre of oven for 50mins.
•After 50mins, take the pork out and get rid of the top layer of salt. The salt should become one whole piece n can be easily removed with 2 forks. Poke more holes on the skin!
•Cover another pc of aluminium foil if the 1st pc has "chao da" (burnt). Now change the temperature to 210°c and roast at the highest rack for another 40mins or till the skin is crispy and slightly char.
• After finishing, leave it to cool down before chopping up to serve!
* To achieve best crispy result
1. Make sure skin is really dry
2. The more holes poked the better. This will create the bubbly crispy effect.
3. Coat skin with the salt to draw out the moist while roasting.
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