Making Roasted Pork Belly at home was not as difficult as I thought. Marinated the pork the night before, and let it sit in the fridge overnight. The rinds are more crispy than the store bought ones, and the meats are really moist and tender.
Ingredients:
1 kg Pork Belly (五花腩)
1 tbsp Shoa Hsing Rice Cooking Wine (紹興酒)
Seasoning:
4 tsp Salt
2 tsp Sugar
½ tsp Five Spice Powder (五香粉)
Preparations:
1. In a small bowl, mixed salt, sugar and five spice powder.
2. In a medium pot, add about 2 L of water. Bring water to boil, add Pork Belly. Let it simmer for 20 minutes, until about 70% cooked.
3. Wipe the pork belly dry. Use a fork to poke the pork rind as many holes as possible.
4. Rub wine evenly on the pork. Let it rest for a while.
5. Rub seasoning evenly on all sides of the pork except the pork rind.
6. Wrap the pork with plastic wrap or aluminium foil. Leave the pork rind unwrapped. Place in the fridge and let it air dry overnight.
7. Remove pork from fridge, remove wrappings. Let it rest at room temperature.
8. Preheat oven to 400 degree F.
9. Once again, poke the pork rind as many holes as possible. Wipe dry.
10. Baked pork for 45 minutes, until fully cooked.
11. Increase temperature to 425 degree F. Baked for 15 minutes.
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