crispy pork belly, 烧肉

we always have this during chinese new year and festive period at home. most of the time, my mum will buy it from shop. i got this recipe came from my friend weng sum, and decide to give it a shot.
The end product was crispy but a bit too salty, as I forgot to remove the salt before roasting. So fellow chefs, remember to remove the rock salt before putting the pork belly to roast.

Note: You need 1 day to season/dry the pork belly and about an hour to cook the pork belly.

Serve 4
Ingredients:
500g pork belly
rock salt
5 spice powder
pepper

Preheat oven to 200deg C and roast for 1hr.

Preparation:
1. wash and pat dry the pork belly
2. Score the skin at 1 cm interval. This makes it easy to divide out when it was roasted.
3. Season with 5 spice powder and pepper on pork belly then Spread a layer of rock salt.
4. Wrap meat in linen cloth and have its skin side up. Put it in the fridge for 1 day. The dry air in the fridge and salt will draw out the moisture, making the skin as dry as possible before roasting.
And you have crispy cracking pork belly, makes great nibbles with beer.



Cooking, on the next day
1. Before roasting, brush off the salt
2. Place pork belly in oven to roast, underside up first. Turn pork belly skin side up half way through and cook till done. To check is meat is done, use a skewer and pierce it through the thickness part of the meat, make sure the skewer is clean when you pull it out.

And you have crispy cracking pork belly, makes great nibbles with beer.