I remembered the first time that I made my own roast pork was 3 years ago when my boy came back from Singapore for his year end break . He actually requested for it and mommy Piggy cannot say no. A challenge I took up and I used Sonia's first original recipe before she updated her recipe.
3 years later , I made it again but this time , I used Sonia's updated recipe . The taste is really good and I have a new tool to prick the skin of the pork belly. The more prick holes the better, it helps the skin to crackle up more. I managed to get it from one of the crockery shop in town. The roast pork is one of this year pre CNY dinner dish. Love the crackling skin of the roast pork and the beautiful flavor which Sonia has recreated and has updated on her blog . A keeper for sure :)
3 years later , I made it again but this time , I used Sonia's updated recipe . The taste is really good and I have a new tool to prick the skin of the pork belly. The more prick holes the better, it helps the skin to crackle up more. I managed to get it from one of the crockery shop in town. The roast pork is one of this year pre CNY dinner dish. Love the crackling skin of the roast pork and the beautiful flavor which Sonia has recreated and has updated on her blog . A keeper for sure :)
this new prick tool is more solid and makes
pricking so much easier compared to the previous
I had which has a plastic handle
after seasoning the pork belly, sprinkle salt on surface
and let it rest in fridge over night with skin
facing up and uncovered
I am happy with this piece of roast pork that I made
for our pre CNY dinner
Roast Pork - Updated version from Sonia
Ingredients:
3 kg pork belly , with skin on
3 tbsp salt (prefer normal and cheap salt )
Dry Rub
3 tsp garlic salt
2 tsp salt (perfer normal & cheap salt)
2 tsp + 1/2 tsp Chinese five spice powder
1 tsp ground white pepper
Method:
1. Try to have a flat and even level of pork belly( for even browning when roasting) by cutting off those extra meat underneath). Blanch the pork in a pot of boiling water for 5 mins.
2. Remove and wipe dry with paper towels.
3. Prick the skin all over with a prick tool ( picture of tool shown above) , the more holes you can make the better.
4. Then use a sharp knife to lightly score the skin.
5. Massage the dry rub into the meat. For the skin, rub the salt and just leave the excess on the skin.
6. Place pork on a wire rack, uncovered, place in the fridge and let it dry out slowly overnight.
7. Preheat the oven to 200C. Place the prk , skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings.
8. Roast for 30 mins at middle rack and then switch the oven from bake to grill function ( upper heat only ) increasing the temperature to 230C. Grill until the skin is evenly blistered and browned (around 50 mins)
9. Remove to a wire rack to cool slightly. Cut into long strips then slice and serve warm.
Enjoy!
