Chinese Roast Pork Belly *
Happy Roast Pork Bellyย 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.
But pork belly? I’m always happy to receive pork belly.
Though.. ahh… I can make my own… ๐ 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.
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
Ingredients
- 1kg pork belly
- 4 garlic cloves, crushed
- 1 cube fermented red beancurd (leave this out if you donโt have it)
- 1 tablespoon brown sugar
- 1 tablespoon Chinese rice wine
- 1 tablespoon soy sauce
- Salt for sprinkling
Instructions
- Score the skin with a sharp knife with horizontal lines about 1.5cm apart, making sure that you donโt cut right down to the meat.
- Put the pork belly in the skin and pour just boiled water over the skin to scald it.
- Pat the skin dry with paper towels and set aside while you make the marinade.
- Combine all the marinade ingredients together โ I like to use a stick blender.
- Put the marinade in the bottom a shallow dish thatโs 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.
- The following day, bring the pork out and allow to warm up to room temperature. Preheat the oven to 150ยฐC.
- Set the pork on a wire rack over a roasting tray. Pat the skin dry again with paper towels and sprinkle salt over it.
- Roast for about 2 hours or until tender.
- Increase the oven temperature to max and roast for another 15 minutes.
- The skin should puff up into crackling, but if itโs 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).
- Remove pork from oven and allow to rest, uncovered, in a warm place for 15 minutes.
- To serve, cut into 1 cm thick slices.
GourmetGetaways
February 14, 2013 @ 11:49 am
Oh God!! Be still my beating heart, that looks magic! I will be your Valentine if you come baring Pork ๐
Agnes
March 6, 2013 @ 9:55 pm
Deal! ๐
Daisy@Nevertoosweet
February 14, 2013 @ 11:59 pm
hahaha couldn’t stop laughing at the first few lines of your post ๐ 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!
Agnes
March 6, 2013 @ 9:56 pm
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 ๐
I have roasted a lot of pork belly in my time… I’ve had lots of practice!
Lisa
February 15, 2013 @ 1:19 pm
I would choose Pork Belly Day over Valentines Day every time! ๐
Agnes
March 6, 2013 @ 9:57 pm
You’re a lady after my own heart, LisaPisa. ๐
April
February 15, 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!
Agnes
March 6, 2013 @ 9:57 pm
Yeah he kinda does… poor boy, haha.
Julie
February 15, 2013 @ 3:44 pm
Im not a romantic person either, I asked the hubs to give me pork belly on the day ๐ lol. Will try your recipe soon ๐
Agnes
March 6, 2013 @ 9:58 pm
Haha pork belly presents ftw ๐
Winston
February 16, 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.
Agnes
March 6, 2013 @ 9:59 pm
I think our views are skewed because we like food so much. Pretty sure normal people would think it’s strange. ๐
leaf (the indolent cook)
February 17, 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’… ๐
Agnes
March 6, 2013 @ 10:00 pm
I can see I need to hand out a lot of pork belly. ๐
Priscilla @ foodpornnation.com
February 17, 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!
Agnes
March 6, 2013 @ 10:04 pm
Awwww you’re so sweet. Pork belly for you! ๐
Iron Chef Shellie
February 27, 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!
Agnes
March 6, 2013 @ 10:05 pm
You *totally* missed pork belly day. It was Feb 14. :p
msihua
March 2, 2013 @ 7:32 pm
Man.. everyday should be PORK BELLY DAY! you and me and pork belly!
Agnes
March 6, 2013 @ 10:06 pm
Oh la la. Guess we’re not inviting Gaz into this. ๐
Jennie
September 15, 2013 @ 8:39 pm
Made this tonight….OMGOSH it was delish! Thanks for the recipe (your site is now in my favourites!).