Roast Belly Pork

I have to buy belly pork with skin from the Vietnamese Store and most of the time is very lean and don't look very fresh. The Korean Store's belly pork is the best but it is in strips and a block is not available. Bought a pack and decided to try out 2 strips. The strips are about 1 inch - 2 inch wide and i figured that when roasted it might curl like a shrimp. So, l skewered the pork strip and keep my fingers cross. It turned out pretty good and i prefer the strip because it cooks faster.





Ingredients:

2 strips of belly pork with rind preferably 2 inches wide x 8 inches length
4 bamboo skewers
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)


Method:


Skewer the belly pork strip.

Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only.

Wipe dry.

In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat.

Leave uncovered, rind side up in the refrigerator overnight to dry out the rind.

Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up.

By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible.

Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes.

Let the roast rest for 10 minutes before serving.

Serves