I prepared this roasted pork for CNY thid year. Eventually I wanted to buy it from the BBQ restaurant nearby my house but they are not openopen during CNY. So I decided to make one for the family dinner .
Here's what I use:
• Pork Belly with skin (size approx 12" x 6")
• Marinating ingredients :
- Rose wine (玫瑰酒) 1-2 tbsp
- salt, pepper, smoke paprika powder, 5 spice powder- half tsp each, mix in bowl and rub some on meat. I didn't use up all the seasoning.
- 1.1/2 cube of fermented tofu (南乳)
• I use Himalayan pink rock salt.
Here's the how:
Here's what I use:
• Pork Belly with skin (size approx 12" x 6")
• Marinating ingredients :
- Rose wine (玫瑰酒) 1-2 tbsp
- salt, pepper, smoke paprika powder, 5 spice powder- half tsp each, mix in bowl and rub some on meat. I didn't use up all the seasoning.
- 1.1/2 cube of fermented tofu (南乳)
• I use Himalayan pink rock salt.
Here's the how:
1) Rub marinating ingredients on the side of the meat. The marinating ingredients quantity can be adjusted to your liking. Poke hole in meat. I uses a meat tenderizer nails to poke the meat. This will help to make the meat tender.
2) Place the skin facing up and wrap the pork in aluminum foil, but expose the skin to air.
3) Cover pork and marinate in fridge overnight. I have marinate for 10-12 hours.
Remove from fridge when ready to roast.
4) Pat dry the skin and add a little salt on skin. Criss-cross cut on skin. Cutting depth reach the lard, no need cut too deep. Do not cut till the meat. I tried poking the skin but I don't think it reach the lard.
5) Cover skin with a layer of salt.
6) Pre-heat oven at 200°c for 5 mins.
My roasting split into 3 time as below here .
7) Roast at medium-low (130-150°c) without fan on both up and bottom heat. Plus minus around 1 hour. You will see the meat is still white in colour and look undercook. Discard some of the juice (or oil) away.
8) Turn heat up to high heat (about 220°c) without fan on both up and bottom heat. Roast for 15-20 mins. You should be able to smell the aromatic. Watch out not to over cook.
9) Remove the salt on top. Turn on the fan and only keep the upper heat on. Move pork to the upper tray to keep the skin near to the heat. Watch during this duration not to burn the skin. Should be ready by 5-8 mins.
2) Place the skin facing up and wrap the pork in aluminum foil, but expose the skin to air.
3) Cover pork and marinate in fridge overnight. I have marinate for 10-12 hours.
Remove from fridge when ready to roast.
4) Pat dry the skin and add a little salt on skin. Criss-cross cut on skin. Cutting depth reach the lard, no need cut too deep. Do not cut till the meat. I tried poking the skin but I don't think it reach the lard.
5) Cover skin with a layer of salt.
6) Pre-heat oven at 200°c for 5 mins.
My roasting split into 3 time as below here .
7) Roast at medium-low (130-150°c) without fan on both up and bottom heat. Plus minus around 1 hour. You will see the meat is still white in colour and look undercook. Discard some of the juice (or oil) away.
8) Turn heat up to high heat (about 220°c) without fan on both up and bottom heat. Roast for 15-20 mins. You should be able to smell the aromatic. Watch out not to over cook.
9) Remove the salt on top. Turn on the fan and only keep the upper heat on. Move pork to the upper tray to keep the skin near to the heat. Watch during this duration not to burn the skin. Should be ready by 5-8 mins.
Note:
1) You can reduce the salt as the fermented tofu is salty too.
2) the °c of the heat and roasting timing should be adjusted accordingly to your oven.
3) fan will make the meat dry up.
4) do not entirely remove all the oil and juice from the meat as the meat will soak them back and keep meat moisture.
I didn't take photo for this As I'm too busy cooking. Hope you like it.
This photo shows the 2nd time of roasting.
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