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
Monday, October 31, 2005
Roast Belly Pork
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25 comments:
Wow! Your roast belly pork looks so shiok!!! Delicious!!!
Yum! Yum! *salivating*
Lily, great roast pork! _kirsten
delish! good job with the skewer. Never thought of that. Ever tried just panfried the whole strip marinated w soy sauce. Then slice thinly and dipped in soy sauce with slice chilli.
The crispness of the rind......salivating.......on diet......can i ? ...no.....yes....please...no.....araghhhhhhhh
wow!!! i can smell in here thru my pc. Tks for sharing.
cheers
champagne
hi, i would like to try this recipe and was wondering whether to broil on high or low. thanks.
anonymous
all the grills and broilers that i have encountered do not not a choise or high or low. Lucky you. for this, use high but make sure that the skin side of pork is about 4 inches away from elements.
Thank you so much for the recipe. I have made the roast pork belly at least three times now. The last two times I make it, I managed to set off the smoke detector in my house. The house was rather smoky when the pork was done. Nevertheless, your recipe is really good and the roast pork belly turn out really well.
Try roasting it skin side up on a trivet over a water bath. gets the rind crispy and the steam keeps the meat nice and juicy. no need to grill then cos can cook longer in oven. (idea courtesy of Rick Stien)
rick
will certainly try out your suggestion, thanks for sharing
Hi, I cooked this, I wonder why not all the skin was crispy. Some of the outside got burned, but not all the skin crackled...
Thanks for your advice in advance
anonymous
have you read my comments in pork belly II and you can find out that i too did not achieve good crackling using the regular oven. the best oven is the turbo with the fan elements on the cover.
i too discovered that a piece of pork with very uniform fat and meat and will not buckle causing the skin to be irregular, thus the bumpy skin gets burnt and the lower ones won't crack.
Hi Lily,
Your 'Siew york' look so yummy..I'm trying it today for the first time...Lets see whether will turn out as good as yours..I will link you recipe to my blog. Hope that is Ok with you..Thanks!!
crazyyy-mom
i hope you have read roast belly pork II before your attempt.
in fact i am about to post roast belly pork III but have not the time to do so.
i love your blog!! tried the belly pork..was really nice! my family loved it!
wahh yum yum.. I really love your blog. Totally my savior for my m'sian food cravings..
hee hee! it works and is quite easy to do too! thanks!
Looks delicious.
I have a couple of pork bellies sitting in the fridge and am looking for a different way to prepare it.
We usually do a "PORK ADOBO" with it, but this looks like it would be a nice change.
(Pork adobo can be found here:
http://eatingclubvancouver.blogspot.com/2008/04/pork-belly-two-ways.html)
Thank you for posting this recipe and looking forward to more of your recipes.
Cheers,
js
[eatingclub] vancouver
Gosh..I did it! Never in my life did I think I wud be able to make siew yoke. It's so easy! Thanks so much for sharing all ur recipes!
But..I think Har-Paeng is just too much work for me. Maybe when my kids r bigger... ;)
Hi Lily,
Just tried your recipe for siew yuk. It turn out wonderfully tasty. However, from my experience when using the broil high function on the oven, I believe it better to just broil for 20mins. I did it for 30mins and it turned out all charred & blackish.
Also I tried your char siew recipe. It is equally impressive. Love your recipe =)
Hey, that's brilliant of you, Lily, to use the skewer to keep the roasted pork from curling up! I am going to use the trick next time. I like to use strip too as I like my meat to be crispy at the edge all over.
Love visiting your blog for inspiration to cook dinner. You wouldn't believe it how often I refer to your blog in order to get ideas on what to cook for dinner the next day! Thx Lily!
Thanks for the great tip on scoring the skin :-)
hi，可以交个朋友吗？
Dear Lily
I have tried this recipe a few times but not succesful in getting the crispy skin. I tend to point the finger at my oven, which is a basic gas oven. Would this be the problem? The skin only gets crackly at some areas but it is not crispy, it's hard when bitten. I am not sure what else I am doing wrong :(
anonymous
i am sorry your roast pork skin does not turn out crispy. I have tried to improve the best way i know how and perhaps my roast belly pork III is better. http://lilyng2000.blogspot.com/2007/04/roast-belly-pork-iii.html
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