Roast Pork Belly (烧肉)

This has to be the dish that takes the reign in my kitchen for making my husband the happiest man.  Hubs bought a convection oven for me a while ago just so i can make this dish for him. We never dare use our kitchen oven as we will not know how to clean up after the splattering oil all over the oven. So, hubs got me this portable convection oven that is so easy to clean up after ! We simply wash the glass bowl after roasting the pork

The truth is that it is not difficult at all to roast the pork !! It is simple and very flavoursome with some whit rice or noodles ! I think hubs was in heaven tonight He savoured and enjoyed every bite of his Siu Yuk , especially the crackling bit. My tip for you ladies out there…if you want to win that man’s heart – this is definitely one of the way! After all, I have not come across men who don’t love a piece of juicy roast pork with a crispy crackling!!! So, go buy yourself a convection oven or if you are brave enough, feel free to use your kitchen oven

Ingredients:

1.5 kg pork belly (with skin on)
1 tbsp sea salt
2 tbsp white vinegar

Marinade:

1 tbsp salt
1 tbsp sugar
2 pieces red fermented bean curd (nam yue)
1/2 tbsp five spice powder
1 tbsp chopped garlic

Method:

1. Wash the pork belly and pat dry. Ensure that the meat is dried thoroughly
2. On the meat side, score it diagonally and horizontally. Remember meat side and not the skin side.
3. Prick the skin side with holes, the more holes you prick the more crackle you will get. We used a knife as we did not have a sharp item.
4. Mix the marinade and rub it into the meat. Give it a good massage into the scored areas. Be careful not to get the marinate on skin side.
5. Pop it into the fridge to marinate for about 2 hours or more for optimum flavour.
6. Take the meat out and rub the sea salt all over the skin side.
7. Then brush the white vinegar all over the skin side as well
8. Bake on the meat side up in the pre heated convection oven at 225C for 20 minutes .
9. Turn over with the skin side up and bake at 250C for another 25 – 30 minutes. It should splatter and bubbly looking fats should appear on skin. They will turn into a nice looking piece of crackling
10. Remove from oven and let the roast pork rest for about 15 minutes before chopping it up.

MIL was right about this piece of pork being not so fat hence, not as juicy ! But for the sake of our health i think this is good enough Feel free to choose a fatty piece of belly to get a piece of juicy and tender siu yuk !! Hope you enjoy the recipe and happy roasting

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