Description
Fragrant, crispy-skinned roast pork with a flavorful five-spice rub. Perfect for a special dinner or weekend treat.
Ingredients
Units
Scale
- 1 lbs (454 g) uncut pork belly
- 2 tbsp sea salt
- 2 tbsp five-spice powder
- dash of white pepper powder
- sugar
- mustard
Instructions
- Wash the pork belly slab and pat dry. Use tweezers to remove stray hairs on the skin. Use a kitchen knife to make diagonal slits into the skin, avoiding the meat.
- Combine 1/2 tbsp sea salt with 2 tbsp five-spice powder and a dash of white pepper powder. Rub the marinade all over the meat, avoiding the skin.
- Rub the remaining 1 1/2 tbsp sea salt onto the skin and slits.
- Transfer the pork belly to a plate and refrigerate with skin facing upwards, uncovered overnight.
- Remove pork belly from the fridge and pat the skin lightly to remove water remnants. In a roasting tray, place a heat-proof ramekin in the centre and fill the tray with some water. Place the pork belly (skin side up) on a roasting rack on top of the ramekin. Do not wet the skin and meat.
- Roast the pork in a pre-heated oven at 428°F (220°C) for 30 minutes. Place the rack higher, but not too close to the heat source.
- Remove the pork after 30 minutes. Poke the skin that has not blistered yet with a bamboo skewer. Return the pork to the oven and roast at 356°F (180°C) for another 70-90 minutes, or until cooked through. Every 30 minutes, check for even crackling and repeat with the skewer if needed. Check the water level.
- After 70-90 minutes, remove the pork from the oven to rest on a wire rack for 10 minutes.
- If the skin has been charred, scrape it away with a butter knife before cutting. Place the roasted pork skin side down and slice into strips, then into smaller pieces.
- Serve with sugar and mustard.
Notes
- For extra crispy skin, ensure the pork belly is completely dry before roasting and score the skin deeply.
- If you don’t have a roasting rack, place the pork belly directly on a bed of vegetables like onions or carrots for added flavor and moisture.
- Leftover roast pork can be stored in the refrigerator for up to 4 days and is delicious in sandwiches or stir-fries.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 150g
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100