Sunday, April 22, 2012

Chinese Roast Pork with Crackle

Homemade Chinese Roast Pork with Crackle

Who can resist home made roast pork with crackle? (not me!) I'm not a huge meat eater but I really enjoy this so Dad made it for Saturday dinner.

Marinated the pork belly with salt, five spice powder and oil in the fridge over night. Like most Asian home cooking, measurements are a bit vague so it really depends on how much meat there is and you need to "adjust" the quantities (which I don't have). Prick the pork belly skin with a fork and rub with salt and oil (which is what makes the crackle).

We have a great portable oven which is ideal for roasting (easier to clean and less messy than the regular ovens). Preheat the oven for 15 minutes at 200*C. Place the meat on the rack and cook for 25 minutes. Then turn the temperature down to 185*C and cook for a further 25 minutes. Remove from the oven and let the meat rest before cutting (the meat pictured above has not been cut yet). If there are leftovers, the roast pork is lovely braised with shitake mushroom and sea cucumber (such a deceiving name - I use to think it was a vegetable!) in oyster sauce.

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