Crispy Roasted Pork 脆皮燒肉
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Open in Cookpad AppSteps
- 1
Put pork belly (skin side down) in boiling water and cook for 15 minutes under low heat.
- 2
Put pork belly into cold water and scrape off any debris from the skin surface.
- 3
Trim the meat such that the pork belly could be as flat as possible.
- 4
Poke as many holes as possible through the skin (reaching the fat layer) with toothpick for at least 10 minutes.
- 5
Marinate pork belly with 1 tablespoon oyster sauce, 1 teaspoon Chinese wine, 1 teaspoon five spice powder, 1 teaspoon white pepper and 0.5 teaspoon garlic powder.
- 6
Wrap the pork belly (exposed skin only) with aluminum foil.
- 7
Spread vodka all over the skin and allow it to dry.
- 8
Sprinkle salt all over the skin and wipe any water on it.
- 9
Put in fridge for 1 day to allow drying of the skin.
- 10
Preheat oven to 180 degrees.
- 11
Bake for 30 minutes.
- 12
Raise the temperature of oven to 230 degrees.
- 13
Regularly check skin condition until desirable colour and crispiness attained (at least 15 minutes).
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