Crispy Pork Belly

[Funz]

:?: anyone knows if the recipes here can be applied to pork knuckle?


My daddy came back with a pork knuckle and told me cannot resist buying. You cook it. I ask him how? He told me you figure it out.

I would so love to give him a treat of crispy pork knuckle so wondering if I can adapt the recipes given here.

Anyone with a good crispy pork knuckle recipe that is tried and tested?

[Mrsbongz]

I believe the recipe used should be the same as for roast pork.. bcos the cooking is similar to making ang mo pork roast, where they tie 2 portions of pork belly together, with the flesh inside and skin outside..


Don let the skin get wet though, salt and make sure it is scored well. I would season with salt, garlic, rosemary and olive oil.. u can use your favourite recipe and adapt it. Use a roasting tin ya.

[Funz]

I was wondering, if we put those onions or stock in while roasting won’t the side that the knuckle be resting on be soggy instead of crispy?

[Mrsbongz]

yes it will! that's why can't get it wet.. I tried that recipe with the stock before too.. I think the other one (no stock) is more suitable for you. And becos your pork knuckle has skin all round, do remember to turn it n use a roasting tin with rack... if u don have, scrunch up aluminium foil to put at the base, it can also serve as a 'rack'. the idea is to keep the skin dry, and away fr the juices..


I usually do something like this.. http://www.kalynskitchen.com/2009/01/recipe-for-pork-roast-with-sage-or.html
But I put in potatoes and sweet potatoes too.

[jtoh]

I tried making the chinese style pork belly but my skin came out hard. Any tips on how to make it crispy?

[jce]

Skin must be very dry. Scored badly. Create small pockets randomly and stuff these pockets with salt. That’s what my dad taught me and his is really crisp. I use to make it but mine, somehow, is not as good as his… I guess he has more patience than me. He’d sit in the kitchen and watch the whole roasting process like a hawk.

[jtoh]

jce:

Skin must be very dry. Scored badly. Create small pockets randomly and stuff these pockets with salt. That's what my dad taught me and his is really crisp. I use to make it but mine, somehow, is not as good as his... I guess he has more patience than me. He'd sit in the kitchen and watch the whole roasting process like a hawk.

Thanks for the tip, jce. Will try it out.

[sandunes]

My recipe is almost similar but I just use coarse salt/ sea salt (not so salty compared to fine salt) and pepper.


I would boil the pork belly (1.5kg) first. Pat dry and poke it with a sharp skewer everywhere on both sides.

Score the skin of the pork belly length-wise. The cuts should be about 0.5cm deep and about 
1- to 2cm apart.


Rub 1 tsp of salt and black pepper on the underside of the pork belly, then turn it over and rub the remaining salt over the skin. Ensure that salt is rubbed between each slit in the skin, and if necessary, use more salt.


Then I will leave it (only slightly covered… I just leave my container cover on top without closing it) with skin facing up; in the fridge overnight.

The roasting procedure is the same as shared above. The only diff:-

After roasting for abt 20 mins, I will brush a layer of white vinegar on the skin. Read somewhere that this will help in the cackling.

Throughout the roasting, when oil starts to form on top of the skin, I will dab it with a paper kitchen towel.

This was how mine looked:-
<IMG src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg\"><img src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg">

OT: For those who roast meat regularly, how do u clean your oven? That’s the part I don’t like.

[jtoh]

<QUOTE author="sandunes">[quote="sandunes"]My recipe is almost similar but I just use coarse salt/ sea salt (not so salty compared to fine salt) and pepper.


I would boil the pork belly (1.5kg) first. Pat dry and poke it with a sharp skewer everywhere on both sides.

Score the skin of the pork belly length-wise. The cuts should be about 0.5cm deep and about 
1- to 2cm apart.


Rub 1 tsp of salt and black pepper on the underside of the pork belly, then turn it over and rub the remaining salt over the skin. Ensure that salt is rubbed between each slit in the skin, and if necessary, use more salt.


Then I will leave it (only slightly covered… I just leave my container cover on top without closing it) with skin facing up; in the fridge overnight.

The roasting procedure is the same as shared above. The only diff:-

After roasting for abt 20 mins, I will brush a layer of white vinegar on the skin. Read somewhere that this will help in the cackling.

Throughout the roasting, when oil starts to form on top of the skin, I will dab it with a paper kitchen towel.

This was how mine looked:-
<IMG src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg\"><img src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg">

OT: For those who roast meat regularly, how do u clean your oven? That’s the part I don’t like.[/quote]Sanddunes, that looks divine!

[chantuan_lim]

Lazy me only salivating with the thought of it… Yet too lazy to cook myself… Kitchen not big denough is another factor…!