Crispy Pork Belly

[jce]

My recipe for roast pork is similar to Pecalis but I don’t use 5 spice. Just salt and oyster sauce. Oyster sauce is for the meat (sorry don’t have exact measurements as I learnt it off my dad and he goes by "feel"). The skin must score with a knife. Make sure the scores are not too deep as this will allow the oil to escape when you roast. This will make the skin crisp. After scoring, stuff salt into the scores that are bigger as this prevents the oil from escaping. Leave the pork to dry. This step is important. If the pork is not dry enough it won’t crackle. What I normally do is to prepare at night before I sleep, leave it somewhere cool in my kitchen with a cover over it and roast the next morning. I only make it when the weather’s cool too. Roasting takes about 45-60 mins on hight heat, middle rack. Have to keep a close watch in the last 15 mins. If the meat is not even, some parts may burn. If that’s the case, use a small square of foil to cover that part. Do not slice the pork immediately after roasting, let it rest for 30 mins or so first.

[jtoh]

jce:

My recipe for roast pork is similar to Pecalis but I don't use 5 spice. Just salt and oyster sauce. Oyster sauce is for the meat (sorry don't have exact measurements as I learnt it off my dad and he goes by \"feel\"). The skin must score with a knife. Make sure the scores are not too deep as this will allow the oil to escape when you roast. This will make the skin crisp. After scoring, stuff salt into the scores that are bigger as this prevents the oil from escaping. Leave the pork to dry. This step is important. If the pork is not dry enough it won't crackle. What I normally do is to prepare at night before I sleep, leave it somewhere cool in my kitchen with a cover over it and roast the next morning. I only make it when the weather's cool too. Roasting takes about 45-60 mins on hight heat, middle rack. Have to keep a close watch in the last 15 mins. If the meat is not even, some parts may burn. If that's the case, use a small square of foil to cover that part. Do not slice the pork immediately after roasting, let it rest for 30 mins or so first.

Thanks for the recipe, jce. Is it okay to leave pork overnight in the kitchen? Or can we just leave it in the fridge?

[jce]

I’ve tried leaving in the fridge before but the pork doesn’t come out crisp because there is still "wetness" on the skin. So far, it’s been alright leaving the meat outside.

[jtoh]

jce:

I've tried leaving in the fridge before but the pork doesn't come out crisp because there is still \"wetness\" on the skin. So far, it's been alright leaving the meat outside.

Thanks jce. I was just concerned about leaving uncooked meat out. But if you've been doing it all this time I guess it's alright.

[pecalis]

jtoh:

Hi pecalis, for your German recipe, you said to add stock to keep the pork moist. Will any stock do? Also, when we first begin roasting, we just place the pork on the onion etc without any liquids/stock right? Then only after 1 hour do we add stock? Do we pour the stock over the pork or just over the vegetables? And how much stock do we use? Thanks!!

Sorry for late reply. Any stock will do - I've used chicken stock, or oyster sauce plus water or stock from knorr cubes too. All work out fine.

Yes, add stock only after an hr of roast and pour only over the vege and NOT the pork skin.

Sometimes, when the tomatoes get a little burnt, I'll remove everything and the just grill the meat in another smaller baking tray. It seems to get the skin to bubble (thus crispy), can also add a little butter over the skin and between the score lines before cranking up to 220 deg C. At this point, you need to watch your oven so as not to burn the meat/skin.

I personally prefer the 2nd recipe as it seems easier to me and success rate higher - from my own experience.

[pecalis]

I usually add enough stock to almost cover all the vege, but not completely cover them.

[SMH FOREST]

Hi there… just saw this recipe and is so keen to try out the german pork belly…


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i’ve seen… cos’ most indicate it as a roasting pan!! Gosh… am feeling so hungry reading this recipe!!

[jtoh]

SMH FOREST:

Hi there.. just saw this recipe and is so keen to try out the german pork belly...


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i've seen.. cos' most indicate it as a roasting pan!! Gosh.. am feeling so hungry reading this recipe!!

I think they're the same thing.

[SMH FOREST]

jtoh:

SMH FOREST:

Hi there.. just saw this recipe and is so keen to try out the german pork belly...


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i've seen.. cos' most indicate it as a roasting pan!! Gosh.. am feeling so hungry reading this recipe!!

I think they're the same thing.

Oh... is it the same like a baking tin? Those square types? hahaha.. thinking if can improvise rather than to buy another tin...

[jtoh]

SMH FOREST:

jtoh:

[quote=\"SMH FOREST\"]Hi there.. just saw this recipe and is so keen to try out the german pork belly...


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i've seen.. cos' most indicate it as a roasting pan!! Gosh.. am feeling so hungry reading this recipe!!

I think they're the same thing.

Oh... is it the same like a baking tin? Those square types? hahaha.. thinking if can improvise rather than to buy another tin... :p[/quote]Roasting trays are 2-3 inches high, with a rack fitted into it so that juices from your roast will drip into the tray.

I suppose you could use your baking tin with a rack. But will the meat smell persist in the baking tray?