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Crispy Roast Pork Recipe 脆皮烧肉

Ever since I started making my own roast pork at home, I no longer buy or eat those from roast meat stalls. Sometimes, the outside ones might have a higher ratio of fat to meat, could be too salty or cold and soggy because it was left hanging out for too long.

Crispy Roast Pork Recipe 脆皮烧肉

Like freshly baked bread, nothing can beat a homemade roasted pork belly like this.

I actually experimented with roast pork belly a couple of times before but I just thought the crackling didn’t turn out as crispy (and airy) as I wanted it to be with my initial techniques. When I came across this authentic Cantonese style roast pork recipe, I was really excited because the roast pork turned out to be the best version ever!

Crispy Roast Pork Recipe 脆皮烧肉

Crispy crackling, juicy & tender meat with a nice aroma from the 5-spice powder. Yum.

Now, this crispy roast pork is a must-have at every festive meal. You can eat it on its own, use it in prosperity pots, stir fry with vegetables or add into clear soups. Endless possibilities and I guarantee you’d get hooked on this.

Crispy Roast Pork Recipe
4-6
  • 750g pork belly
  • coarse salt
Seasoning:
  • 1 tsp 5-spice powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp chicken seasoning powder
  • 1 tbsp Shaoxing Huadiao wine
Pluck off any visible hairs on the pork rind with a pair of tweezers. Wash and rinse the pork belly and then wipe dry with paper towels. With a metal pricker, pierce as many holes as possible on the pork rind.
Cut slits on the pork meat part (do not cut through to the skin) and marinate only that meat part with the seasoning. Once done, overturn the pork belly and air-dry it in the fridge for at least 2 hours with the rind facing up.
Preheat oven at 230 deg C. Remove the pork belly from the fridge and wrap/cover the bottom meat part with aluminium foil, leaving the rind portion exposed. Ensure the height of the aluminium foil is at least 1/2″ above the pork rind. Place the pork belly on a baking tray lined with aluminium foil.
Cover the rind portion completely with a generous amount of coarse salt.
Bake in the middle shelf of the oven for 50 minutes. Once done, remove the pork belly from the oven and remove the layer of coarse salt.
Change the oven setting to Grill and reduce the temperature to 210 deg C. Insert the baking tray into the highest shelf of oven and grill for 20 minutes till the rind crackles and crisps up.
Remove the pork belly from oven and leave to cool before chopping into pieces for serving.

(Recipe adapted from Yin’s homemade)

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