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Chinese Style Crispy Skin Roast Pork Belly

by chef@home (follow)
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Roast Pork Belly is a popular Cantonese dish that you can find at any Hong Kong restaurant around the world. It is actually very simple to cook this dish at home and requires only a few ingredients to make a delicious crackling rind and juicy, tender pork meat.

Preparation Time: 3 hours 30 minutes
Cooking Time: 1 hour
Makes: 4-6 servings

700g pork belly

Seasonings for the meat
1 tsp five-spice powder
1/2 tsp salt
1/3 tsp crushed roasted garlic
dash of white pepper
1 tsp shaoxing wine

For the Rind
1 tsp shaoxing wine
1 tsp salt

Blanch the pork belly, rind side down, in a pot of hot water for 10 minutes.

Cut X slits on the rind. Pat dry with a paper towel then rub in the shaoxing wine & salt until absorbed.

Turn the pork belly over and rub the meat with the seasonings.

Leave to marinate, rind side up and uncovered, in the fridge for 3 hours. Remove from the fridge and leave to rest for 15 minutes.

Preheat the oven to 160C.

Place the pork belly on a roasting dish and roast for 30 minutes.

Turn the heat up to 180C and roast for a further 25 minutes.

Turn the heat up to 200C and roast for the final 5 minutes or until the skin is crispy and crackling.

Slice the pork belly and serve.

#Hong Kong
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