CHINESE CRISP-ROASTED PORK
The longer this is left to marinate and dry, the better imho, the skin crisps up best after a longer sit in the fridge, as it helps to dry it out.
Preparation Time:5 minutes + leave overnight to set
Cooking Time:1 hour
Level of Difficulty:Easy
- 1 x 1kg piece fresh belly pork, boned but not skinned.
- 2 cloves garlic, finely chopped
- 1 TBSP light soy sauce
- 3 TSP salt
- 1/2 TSP five-spice powder
- 1. Ask your butcher to score pork skin at 1cm intervals, or do it yourself using a very sharp knife cutting right through skin. Blanch meat in a large saucepan of boiling water for 2 minutes, then lift out, rinse under cold water and dry well with kitchen paper. Combine garlic, soy sauce and rub all over meat side of pork. Combine salt and five-spice powder and rub all over skin. Refrigerate uncovered, skin-side up, for at least two hours - or overnight*.
- 2. Preheat oven to 230C and line a baking dish with foil. Position a rack in the baking dish and settle pork on rack, skin-side up. Bake for 20 minutes, then reduce oven temperature to 200C and bake for 40 minutes or until skin crackles and crisps.
- 3. Cool a little before cutting into slices and then into thick fingers. Serve hot with steamed rice and Asian greens, or warm or at room temperature as an entree with a dish of Hoisin sauce for dipping, or use in a stir-fry.