Ingredients:1kg of pork belly
Seasoning : 2 tsp of five-spice powder(五香粉),
2tsp of salt
2 tsp of sugar
(mix all these 3 dry seasonings beforehand)
2 tsp Mei Kuei Lu Chiew (玫瑰露酒) or Chinese cooking wine
Crackling: 3 spoons of lime juice (or white vinegar) and 1 tsp of salt
Crackling: 3 spoons of lime juice (or white vinegar) and 1 tsp of salt
Dry the pork belly with kitchen towel. Pierce the rind repeatedly.
Cut few slots at the meat and rub in the wine. Set aside for 10 min. Rub the pork meat thoroughly with seasonings. DON'T rub the seasonings on the rind!
Wrap the meat with aluminium foil with rind uncovered. Dissolve a teaspoon of salt in the lime juice. Spread the lime juice evenly on the rind. Let it rest for 10 min and repeat the procedure for at least 3 times. Then leave the pork belly in the fridge overnight.
White vinegar can be used instead of lime juice. Not dark vinegar nor fruit vinegar, which may have color and glucose, and they will darken the pork skin.
White vinegar can be used instead of lime juice. Not dark vinegar nor fruit vinegar, which may have color and glucose, and they will darken the pork skin.
Bake the pork belly in the preheated oven at 200C for 30-40 min. Increase the temperature to 250C and bake for another 15-20 min.
The crackling pork rind is not tough but crispy.
Zoom in and check the cross section of the rind :)
Oh, it's going fast. DH and the sons love this crispy roast pork.
The pin to spike the rind (松肉针 in Chinese) can be found in the houseware shop. I bought this in the HDB shophouse at Clementi. It costs me about $5
The wine
Happy viewing!