Monday, 15 April 2013

Roasted Pork by Charlynn Gwee

2 kg pork belly, with skin on
2 tablespoons rice wine vinegar

Marinate pork with:
2 tablespoons salt (to be applied on the skin)
1 tablespoon sugar
2 big cubes of fermented bean curd, white or red
(or 1 tablespoon teaspoons of tauchu, i.e. preserved soybean paste)
1 tablespoon five spice powder
1 tablespoon chopped garlic

1. Wash and dry meat.
2. Mix all marinate together excluding salt. Slit or poke holes on the pork [excluding skin] and marinate it. (I marinated overnight, couple of hours is fine too)
3. Stab pork skin and rub salt on it.
4. Leave it uncover in the fridge.
5. Remove from fridge 1 hour before baking.
6. Bake at 200 degree for 20 mins on top n bottom heat, then apply vinegar on the skin, continue baking on grill mode for 1 hour or more depending on size of slab.

NOTE: I depended on my meat thermometer to tell if the pork is cooked! 

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