(Complete Recipe) Roasted Pork Belly

1kg pork belly
1 tsp vinegar
Enough coarse salt to make a crust

Marinade

1 tbsp salt
1 tsp sugar
1 tsp white pepper powder
1 cube nam yue
2 tsp five spice powder

Cooking Instruction

1. Rinse pork belly and remove all impurities and hair. Blanch belly in boiling water for 2 minutes on both sides. Strain and pat-dry pork with kitchen towel.

2. Poke as many holes on the skin as possible. Best to use the meat tenderizer to save energy and time.

3. Turn pork skin side down. Make few cuts on the meat and
rub the marinade evenly on the slits, top and sides of the meat. Do not rub on the skin.

4. Turn slab over and pat dry the skin. Put belly into the fridge overnight for the skin to dry out.

5. Preheat oven to 200C. Rub salt on the skin making sure that the salt goes into the holes as well. Use aluminium foil to wrap around the belly. Apply salt evenly onto the skin.

6. Put into the oven and cook for 30 - 35 minutes (cooking time depends on how thick the slab of pork is).

7. Remove pork from the oven and scrape off the salt which has now formed a crust. Increase your oven temperature to 250C. Apply a thin layer of vinegar on the pork skin and put pork back into the oven. Cook for another 15 minutes or until skin becomes bubbly and crispy.

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/1814738225453771/?comment_id=1815684285359165&reply_comment_id=1815693435358250&notif_t=group_comment&notif_id=1486373174823325

Credit: Yin Yin

Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-roasted-pork-belly.html

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