Crispy roast pork is a typical Cantonese dish. Best served family style. Great for potluck.
Day before cooking
1. Boil a large wok of water.
2. Blanch pork belly in boiling water skin side down for a few minutes until skin in cooked.
3. Remove from wok and place in roasting pan with raised rack, skin side down.
4. Coat meat with olive oil. Season meat with 1 teaspoon salt and 1 teaspoon black pepper, or to taste.
5. Turn meat over so that skin side is up.
6. Poke holes close together all over the skin with skewers or ice pick.
7. Coat skin with olive oil and season skin with 1 teaspoon salt and 1 teaspoon pepper to taste.
8. Place roasting pan with prepared pork belly in the fridge overnight.
Cooking
1. 2 hours before cooking, remove from fridge to warm to room temperature.
2. Using bake or force fan setting, preheat oven to the highest temperature setting. Place oven rack in the middle.
3. Put marinated pork in roasting pan in oven at highest setting for 30 minutes.
4. Reduce temperature to 160C, and cook meat for 1 hour.
5. Increase temperature to maximum for half hour, and watch the crackling form.
6. Remove from oven, wrap and cool for 0.5 to 1 hour before slicing.
7. Cut into pieces and enjoy with rest of Chinese meal.
I have tried many methods to making Cantonese-style roast pork belly, but without success. Several cooking shows and recipes online advocate blanching before roasting. After trying this method twice, I guarantee you it will work!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1042 | ||
Calories from Fat: 960 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.7g | 142 % | |
Saturated Fat 38.8g | 194 % | |
Monounsaturated Fat 49.9g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 144mg | 44 % | |
Sodium 64.1mg | 2 % | |
Potassium 371.8mg | 10 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1042
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