This is a great simple recipe for really crispy Roast Pork. It is inspired by the roast cripy pork that you see hanging in the windows in Chinese Restaurants. The recipe uses some chinese flavours like five spice powder but you can leave these out to suit your own taste. This will make a great Sunday lunch recipe but you do have to start a few days earlier.
Ingredients
- A slab of belly pork, about 1kg to 1.5kg - size to suit number of servings.
- Salt
- 5 spice powder
Instructions
- Preheat oven to 200C/400F/gas 6.
- Wash and scrape the skin until clean. Pour over a kettle of boiling water on the skin side of the belly pork and dry it. Sometime, I leave it in the fridge overnight uncovered to get even crispier results.
- Rub about 1 -2 tsp of salt all over.
- Sprinkle and rub in 5 tsp of 5 spice powder all over the pork until it looks brown.
- To roast, put the slab of bellypork, skin side up, on a wire rack over a pan of water. This will collect the fat that will be rendered out of the pork while roasting and stop the oil from splattering.
- Roast in hot oven for 1 hour at 200C.
- After 1 hour, brush skin side with vinegar and put the grill on in the oven as well and watch the skin blister. Leave it in the oven for another half and hour. You should get a really cripy piece of Roast Pork with minimal effort.
Serve with rice and stir fried vegetable. Being Asian, we usually have to have a garlic chilli sauce to go with the roast pork. This would be the same garlic chilli that goes with Hainanese Chicken Rice.
What to do with leftovers, if any. If you have any of the roast pork left, you could always cut into little cubes and add it to fried rice. Alternatively, this is a dish that is one of my mum’s recipes. Roast Pork in Sweet Soya Sauce.
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