|Ready to be devoured!|
Woohoo, my first ever Chinese roast pork! I've been wanting to make this for ages. Crispy crackling skin and juicy moist meat, can you see I'm in porky heaven?! What's more, this coming from my own humble little cheapo oven. :)
There are so many versions of this Chinese style roast pork. Some use vinegar to glaze on the skin and some use fermented red beancurd (nam yue) in the marinade. Some even call to fry the pork skin side down prior to roasting while some advise on blanching the pork in boiling water. Naturally, being a lazy shortcut cook I chose the simplest recipe which involves the least steps & handling, from Ancoo Journal here. Who would have thought, Chinese roast pork can be this easy!
Chinese Roast Pork
1 kg pork belly
1/2 Tbsp coarse salt
1/2 Tbsp Chinese 5 spice powder
1/2 Tbsp sugar
2. Place pork in the fridge over night, SKIN SIDE UP, uncovered to allow skin to dry up as much as possible.