Chinese Roast Pork Belly 烧肉 this is one dish where you can find in almost all food centres and chinese restaurants. so, why bother to cook this dish at home?
let me tick off my fingers.
firstly, the cost. many a times, i’ve ordered $5 worth of 烧肉 from a food centre and what i have is like 8-10 pieces of thinly cut ones. barely enough to go round my family of 5.
secondly, of course, the usual grouse of skin not crispy enough, too salty, meat is too tough, etc. etc. when that happens, this icy_mama gotta roll up her sleeves and do some magic? :laugh:
now, this is a very very simplified version with many many steps being omitted. i’m prepared to be tsk-tsk by those die-hard , old-fashioned, top chefs.
so, here goes…
only 3 ingredients are required.
the most important ingredient is of course, a nice fat piece of pork belly. i use fresh indo pork bought from the wet market. my usual stall sells pork from those smaller pigs. i find the “porky” smell ain’t so strong. hence i do not need to blanch. one step taken off! :rahrah: also, i’ve got the butcher to slice off the bottom meaty part of the pork belly. that i used it for my pork nuggets dish. i bought enough to feed 4 mouths, about 500-600g (after slicing off the bottom part). if u have bigger mouths to feed. feel free to up the weight to almost 1kg.
the 2nd and 3rd ingredients. sea salt and chinese 5-spice powder.
this is our star for today. look at that beautiful skin w/o holes. we don’t like that on our pork belly. 🙂
we have to make “holes” and “slashes” on the skin. reason being, this way, while grilling, the fats under the skin may escape and thus crisping the surface. so this step is important. there are professional tools available, which i wasn’t able to grab hold of.
hence, here comes my steak knife. grab hold of one and stab away. not enough holes, slash away! :nunchuk: end result should be something like that. 👿
now, we marinate the bottom with chinese 5-spice powder. place in it on a plate skin up, loosely cover with a plastic bag and place in fridge to marinate overnight and also for the skin to lose some moisture. day 2 about 2-3hours before chomp time. we salt the skin.
be generous with the salt.
after half an hour you’ll see moisture being drawn out by the salt. use a kitchen towel to blot away the moisture. u may add some salt if need be. continue till process for up to 2 hours or until you’re quite pleased that the skin is quite deprived of moisture already.
we spread the sea salt all over the pork belly and now, it’s grill time. we start with the bottom up. use the higher shelf of the grill function of my oven.
cooking time 10mins. bottom done.
for the skin side, i use the lower shelf.
just before grilling, spread some white vinegar on skin to aid with the crisping. grill skin side for 40mins. after 30mins of grilling, check more regularly. u don’t wanna char the skin.
done! :rahrah: you may wanna use a knife to swipe away the extra salt crystals.
for more drools, give you a close-up! :imcool:
for triple drools, the cross section! :boogie: bon appetit!