Chinese Roast Pork Belly ***

Posted on | February 14, 2013 | 21 Comments

Pork Belly

Happy Roast Pork Belly Day!

Okay, so it’s actually Valentine’s Day, but c’moooooon. Roast Pork Belly Day is about as arbitrary, right?

Besides, Valentine’s Day is completely wasted on me. I’m not into getting flowers (they die… and I can buy my own), or chocolates (I only really like plain dark chocolate… and I can buy my own), or jewellery (I don’t like gold or diamonds… and I can buy my own).

You can deduce a couple of things from that.

1: I don’t like receiving gifts. (Though I appreciate the thought and all.)
2: I’m terribly unromantic.


Pork Belly

But pork belly? I’m always happy to receive pork belly.

Though.. ahh… I can make my own… :) Maybe if I give out pork belly? Yes, I like that idea much more!

Pork belly is one of those dishes that people are so impressed by, but it’s actually super easy. I like to do mine the Chinese way. First I score the skin – I like horizontal cuts rather than a diamond pattern because it makes it easier to cut when cooked. Then I scald the skin with boiling water, before sitting the flesh in a marinade. The skin is left uncovered and it goes into the fridge overnight to dry out.

The next day the skin gets dried further with paper towels, a bit of salt is sprinkled on, and in it goes into the oven. After a couple of hours: crispy skin and juicy flesh. Too easy.

Pork Belly

The crackling part is easy too. Crackling needs two things: dry skin and heat. That’s why salt is good (it helps draw moisture out) and drying the skin with paper towels before it goes into the oven is also useful. I’ve made pork belly with either a quick blast of high heat just as it goes into the oven, and a blast of high heat at the end, and I prefer doing the heat at the end. But either works to be honest. If the skin is dry and the heat is high, crackling will be nigh. (Sorry, that was terrible.)

So tell me – do you celebrate Valentine’s Day? And if not: would you like to celebrate Roast Pork Belly Day with me? <3

Chinese Roast Pork Belly

Rating: 41

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Serving Size: Serves 4

Chinese Roast Pork Belly

Ingredients

  • 1kg pork belly
  • For the marinade:
  • 4 garlic cloves, crushed
  • 1 cube fermented red beancurd (leave this out if you don’t have it)
  • 1 tablespoon brown sugar
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce
  • Salt for sprinkling

Instructions

  1. Score the skin with a sharp knife with horizontal lines about 1.5cm apart, making sure that you don’t cut right down to the meat.
  2. Put the pork belly in the skin and pour just boiled water over the skin to scald it.
  3. Pat the skin dry with paper towels and set aside while you make the marinade.
  4. Combine all the marinade ingredients together – I like to use a stick blender.
  5. Put the marinade in the bottom a shallow dish that’s large enough to hold the pork belly and sit the flesh into the marinade. Keep the skin clear of any marinade. Place it into the fridge, uncovered, overnight to dry out.
  6. The following day, bring the pork out and allow to warm up to room temperature. Preheat the oven to 150°C.
  7. Set the pork on a wire rack over a roasting tray. Pat the skin dry again with paper towels and sprinkle salt over it.
  8. Roast for about 2 hours or until tender.
  9. Increase the oven temperature to max and roast for another 15 minutes.
  10. The skin should puff up into crackling, but if it’s not working, try patting the skin dry again with paper towels, sprinkling on more salt, or popping it under a hot grill (watch it in case it burns).
  11. Remove pork from oven and allow to rest, uncovered, in a warm place for 15 minutes.
  12. To serve, cut into 1 cm thick slices.
http://www.offthespork.com/2013/02/chinese-roast-pork-belly/

Comments

21 Responses to “Chinese Roast Pork Belly ***”

  1. GourmetGetaways
    February 14th, 2013 @ 11:49 am

    Oh God!! Be still my beating heart, that looks magic! I will be your Valentine if you come baring Pork ;)
    GourmetGetaways recently posted..Street Treats Guest Post: A Guide to Penang Street Food

    [Reply]

    Agnes Reply:

    Deal! :D

    [Reply]

  2. Daisy@Nevertoosweet
    February 14th, 2013 @ 11:59 pm

    hahaha couldn’t stop laughing at the first few lines of your post :) You sounds just like my best friend she hates flowers and V day lol

    Gosh your Roast Pork belly looks so damn good! Better than some of the ones you get at those local Asian places!
    Daisy@Nevertoosweet recently posted..HK Delights – Happy Chinese New Year 2013

    [Reply]

    Agnes Reply:

    Haha I don’t *hate* flowers… I just don’t see the point when I can buy my own? I don’t know, I’m weird :)

    I have roasted a lot of pork belly in my time… I’ve had lots of practice!

    [Reply]

  3. Lisa
    February 15th, 2013 @ 1:19 pm

    I would choose Pork Belly Day over Valentines Day every time! :-)

    [Reply]

    Agnes Reply:

    You’re a lady after my own heart, LisaPisa. :)

    [Reply]

  4. April
    February 15th, 2013 @ 3:12 pm

    Your roast pork belly is one of the best! I don’t mind receiving if you’re handing them out hehe.

    Al must have such a hard time getting you gifts!
    April recently posted..Highlights of Hong Kong Fine Dining

    [Reply]

    Agnes Reply:

    Yeah he kinda does… poor boy, haha.

    [Reply]

  5. Julie
    February 15th, 2013 @ 3:44 pm

    Im not a romantic person either, I asked the hubs to give me pork belly on the day :) lol. Will try your recipe soon :)
    Julie recently posted..Rockwell and Sons

    [Reply]

    Agnes Reply:

    Haha pork belly presents ftw :D

    [Reply]

  6. Winston
    February 16th, 2013 @ 10:45 pm

    Ok DONE. I’ve bookmarked this recipe. I was just looking for a great siew yoke recipe to try the other day! And I think I’ve got a weird idea of what it means to be “romantic”. Receiving a big plate of freshly made siew yoke is DEFINITELY super romantic in my books lol.
    Winston recently posted..Cafe Saffron, Ivanhoe

    [Reply]

    Agnes Reply:

    I think our views are skewed because we like food so much. Pretty sure normal people would think it’s strange. ;)

    [Reply]

  7. leaf (the indolent cook)
    February 17th, 2013 @ 1:24 am

    That looks amazing. Even if I can make my own, the lazy part of me would really like it if someone made this for me. So if you’re looking for someone to give pork belly to… just sayin’… ;)
    leaf (the indolent cook) recently posted..spinach melon cashew smoothie (raw & vegan)

    [Reply]

    Agnes Reply:

    I can see I need to hand out a lot of pork belly. ;)

    [Reply]

  8. Priscilla @ foodpornnation.com
    February 17th, 2013 @ 1:27 pm

    You’re so funny! You’re the quite the character aren’t you?
    Loving the way you write.

    Thanks for the post! And yes would love to celebrate V day with you (sensing a girl crush forming) especially if you give me pork belly!
    Priscilla @ foodpornnation.com recently posted..Bratwurst Shop & Co, Queen Victoria Markets Melbourne

    [Reply]

    Agnes Reply:

    Awwww you’re so sweet. Pork belly for you! :)

    [Reply]

  9. Iron Chef Shellie
    February 27th, 2013 @ 2:24 pm

    At first I was like “oh shit, did I miss roast pork belly day?” …. you gave me the meat sweats!

    Luckily I didn’t!
    Iron Chef Shellie recently posted..Gozleme &#8211; East Meets West

    [Reply]

    Agnes Reply:

    You *totally* missed pork belly day. It was Feb 14. :p

    [Reply]

  10. msihua
    March 2nd, 2013 @ 7:32 pm

    Man.. everyday should be PORK BELLY DAY! you and me and pork belly!
    msihua recently posted..Oscar Cooper @ Prahran, VIC &#8211; Great Food, Great Atmosphere

    [Reply]

    Agnes Reply:

    Oh la la. Guess we’re not inviting Gaz into this. ;)

    [Reply]

  11. Jennie
    September 15th, 2013 @ 8:39 pm

    Made this tonight….OMGOSH it was delish! Thanks for the recipe (your site is now in my favourites!).

    [Reply]

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