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Simple Steps To Chinese Roasted Pork

MY FAMILY LOVES THE CRISPY CRUNCHY ROASTED PORK... I remember one time I drove for more than half an hour to the place where they sell the fresh ones, queued up patiently and parting some money just to satisfy the cravings.  They are pretty expensive these days and only a few stalls sell the good and fresh ones. Many times I wanted to try out doing the roasted pork at home but never got to do it until now...right here in the white country.  Lol...

Well, for one thing, I have company... Three's a company... Three minds... Three amateur cooks...
We googled and there were so many online... We read through a few recipes, we chose the simplest steps.... Easy to do for amateurs like us....
 
Pork belly is cheap here... This pound flesh cost around $5 plus...

First of all, a pound or 500gm of three layer meat...aka... sam cham yuk in Cantonese...
Clean it and wipe it dry dry.....
Marinate it with salt, pepper and 5 spice powder.... 
Leave in fridge overnight or at least 12 hours....
 
The next day, the poking began...
Using sharp pointed knives, poke the skin as much as possible...

Then cover the top layer with coarse salt...
Bake at 390 degrees for at least 45 minutes...
 
Take put from oven and scrape off the salt from the top layer...
 
Bake it again for 15 minutes... 
Crackling sound can be heard...

And soon it  turned out like this....
Let it Cool for 5 minutes...
 
Five minutes for us because we were drooling by then...
We couldn't wait much longer...

We started to cut it up.... Crispy sounds could be heard.....
 
And the result??? Super fabulous!
Eat while it is hot and crunchy!!

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Comments

  1. suituapuiJune 14, 2017 at 9:55 AM

    Hmmmm!!! Not bad, looks good especially the crusty skin.

    ReplyDelete
  2. Somewhere in SingaporeJune 14, 2017 at 11:18 AM

    Drooling over it, hehe...

    ReplyDelete
  3. Ginny HartzlerJune 14, 2017 at 11:59 AM

    It looks delicious, and moist inside. You are experts at this technique!

    ReplyDelete
  4. Small KucingJune 14, 2017 at 12:12 PM

    Ho Sek. Enough to eat or not after it shrunk? Must make more. Yum yum

    ReplyDelete
  5. Twilight ManJune 14, 2017 at 1:26 PM

    I love to eat this very much and often queued up at the pasar malam in PJ to buy. It is really expensive for small portions! My wife tried to make once and I was surprised that the whole raw meat itself is not cheap at the market. Suddenly I thought whether I should rear the pigs by myself.

    I wonder how I can wrap the meat without using aluminium foils? The thought of Dementia scares me.

    ReplyDelete
    Replies
    1. munJune 14, 2017 at 6:32 PM

      you can operate your own organic pig farm. just put your meat direct on the grill rack if you don't want to use any aluminium foils.

      Delete
  6. munJune 14, 2017 at 6:30 PM

    wah! so the secret is in putting a layer of salt on top of the skin to pre bake it once to make the skin super crispy!

    ReplyDelete
  7. LibbyJune 14, 2017 at 6:33 PM

    Crispy and crunchy, slurps!

    ReplyDelete
  8. PHJune 14, 2017 at 6:41 PM

    Was that you doing the poking? Looks great the siew yoke. I have been wanting to try but scared tak jadi.

    ReplyDelete
  9. Nux VJune 14, 2017 at 8:46 PM

    drooling~~~~~~~I want to have a piece!!!!! *yelling from faraway

    ReplyDelete

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