Roast Pork

I love to eat roast pork. I like to eat roast pork dip with chili sauce or mustard sauce or go with a bowl of curry noodle. So yummy!

Auntie Jenny makes lovely roast pork. The roast pork has crunchy skin and without the porky smell. I’ve watched Auntie Jenny roasted the pork when she was preparing dinner for us at their house in Penang for 2010 Christmas. Even Timothy Tiah came to her house to pick up roast pork that she prepared for his family. I did not know who Timothy Tiah was then though Auntie Jenny did complimented him for his successful set up of Nuffnang. Back to roast pork, it was so tedious and so much work that I did not bother to attempt to roast myself at home. Hubby loves the roast pork made by her.

A few months ago, my youngest sister roasted pork at home and brought to our parents house for our usual family gathering dinner. Hubby loves it too.

I thought I must attempt to make roast pork at home too but I wanted a simpler and easier one. Found some recipes in Kuali and from my recipe book.

This is the mix and match version of roast pork recipe.

Ingredients:

  • 1kg pork belly with skin
  • Seasoning:
    • 1/2 tsp Chinese five-spice powder
    • 1 tsp sugar
    • 1 tsp sea salt
    • 1 tsp ground pepper
    • 1/2 tsp cooking wine
  • 1/2 tbsp vinegar or lemon juice
  • 1/2 tbsp rock sea salt

 Request butcher:

  • for the cut best for roast pork
  • remove or debone ribs from pork belly
  • score all over pork belly skin using a sharp knife

Rinse the pork and dry the meat with paper towel.

Place the pork belly skin side down, rub seasoning into the meat side, right into the crevices.

Turn the pork belly back over, brush the top of the skin with vinegar or lemon juice.

Rub salt over skin.

Hang on to hooks in a cool dry place until the skin is dry.

Use paper towel and pat dry the skin and remove excess salt.

Preheat oven to 200C.

Place the pork belly skin side up on a rack / grill tray, in the middle rack of oven for 30 mins.

Remove the pork belly from the oven and prick the skin all over with a sharp metal skewer or pointed blade of a knife.

Return the pork belly to the oven to roast for a further 10 mins or until the top of skin turns evenly brown and crispy.

Let roast pork rest for 10 mins outside oven before cutting.

Serve hot with mustard or chili sauce. 

 The roast pork has crunchy skin with juicy meat.

 

2 thoughts on “Roast Pork

  1. Oh my God, it looks just like the roast pork I bought from the shop today! I probably won’t go through all that hassle to make it myself.. hehehe

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