Today, over CNY family gathering, I have the opportunity to watch Auntie Jenny made her famous roast pork again.
The roast pork that we use to roast at home is nice but not as nice as Auntie Jenny’s. The most challenging part to make a good roast pork is to have crispy skin and not the hard skin.
1.5kg pork belly with skin
- 1 tbsp salt
Mix into paste:
- 1 tbsp five spice powder
- 2 cloves garlic – pounded
- 1 piece of ginger – pounded
- Few pieces of cilantro root – pounded (optional)
- 1 tsp salt
There are tricks to this.
- Choose 5 layers of pork belly with thin skin, so that the roast pork is crispy.
- Clean and dry with paper towel
- Score the skin of pork belly with sharp knife across entire surface (2″ cuts with 1/4″ apart). Make sure the skin layer gets cut thorough but not too deep. Repeat same in 90 degrees direction so cuts form square patterns on skin. Some butcher will do this for you.
- There’s layer of fat under the skin of pork belly. When we score the skin, the layer of fat comes out and with the heat, will fry the skin and cause the skin to crack and crispy.
- Rub some of the 1 tbsp salt on the pork skin. Salt will absorb water. When moisture forms, pat dry the skin of pork belly with kitchen towel.
- Marinade the meat layer with the paste, coating well. Do not apply on skin as the skin will turn black easily with the paste.
- Rub the skin with salt again for a few times, about 30 minutes apart till the 1 tbsp salt is used up.
- Leave meat aside in a cool area, do not refrigerate. Keep wiping off any moisture that forms on skin.
- Preheat oven to 200C. Wipe pork skin dry and remove the excess salt from the skin and brush oil on it.
- Place a shallow tray of water (1-2inch) at lower ract to get rid of smoke.
- Place meat with skin side up on wire rack and roast for 15 mins.
- Turn down temperature to 180C and continue roasting for another 40-45 mins depending on thickness of meat, till well browned.
- If skin does not crackle fully after meat is cooked, switched oven mode to grill the skin surface for about 10-15 mins.
- When cooked, take out and let the roast pork to sit for 15 mins before serving.
- To cut the roast pork, turn meat upside down and chop into 2 halves with very sharp knife. Quickly turn back the pieces, skin side up, on chopping board, making sure juice that runs out of meat do not come into contact with crispy skin. Cut 1st half of the meat into slices, skin side down, and turning each skin side up again.
- After slices are done, chop each slice into bite sizes, repeat for the other half and serve immediately.
Aunty Jenny recently bought a halogen convection oven and she told us it’s good to roast pork. It’s fast, visible, not smoky and easy to clean.
The roast pork goes very well with mustard sauce.
Despite the 4 big pieces of roast pork, the roast pork were all eaten over our lunch.