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Recipe: Tasty Crispy Roasted Pork Belly

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Crispy Roasted Pork Belly. I've eaten pork belly that has unscored skin so I knew it was possible, but I hadn't yet come across a recipe that didn't require that step and when I tried not scoring it, the skin just wouldn't get crispy enough. Then I came across this recipe found on Rasa Malaysia for an easy Chinese Roast Pork. This slow-roasted pork belly is tender with a delicious crispy skin (crackling).

Crispy Roasted Pork Belly Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust. The best crackling in the world with juicy seasoned flesh, no one. You can cook Crispy Roasted Pork Belly using 14 ingredients and 17 steps. Here is how you cook it.

Ingredients of Crispy Roasted Pork Belly

  1. Prepare of Meat.
  2. Prepare 1 kg of Pork Belly.
  3. It's of Spice Rub.
  4. It's 3 tbsp of Ngo Hiang (Chinese Five Spice Powder).
  5. It's of Salt.
  6. It's of Coarsely-Ground Black Pepper.
  7. You need of Stock.
  8. It's 3 piece of Star Anise.
  9. Prepare 2 pinch of Cloves.
  10. Prepare 3 tbsp of Red Pepper / Paprika Powder.
  11. It's 2 of Bayleaf.
  12. You need of Salt.
  13. You need 3 slice of ginger.
  14. You need of Water.

Easy way to make a Crispy Roast Pork Belly. Give it a try you will love it. For more delicious recipes visit my website www.thebethkitchen.com I hope you. Pan crisped slices are perfect for Pork Belly Ramen, Pork Belly Sandwiches, and Pork Belly Tacos.

Crispy Roasted Pork Belly instructions

  1. Prepare and trim the pork belly.
  2. Rub the pork belly with spices and refrigerate at least 10 minutes. Refrigerate overnight for maximum flavor.
  3. Make the stock by combining the ingredients with water just enough to submerge the meat. Heat until rolling boil.
  4. Cut the pork belly into more manageable size.
  5. Simmer the pork belly in the stock skin-side down 4 to 5 minutes.
  6. Take the pork belly from heat and rinse under running tap water to cool.
  7. Prickle the skin with fork or knife to make the skin more crispy.
  8. Preheat the oven to 180 C.
  9. Rub salt onto the skin and the meat.
  10. Put the meat into.the oven. Bake for 90 minutes (180 C) to slow cook the meat until tender.
  11. When 90 Minutes have passed, move the pork belly to the top rack of the oven and crank up the temp to 250 C, top heat only.
  12. Set the timer 10 to 15 minutes or until the skin gets crispy.
  13. Take the pork belly out from the oven and rest for 10 to 15 minutes.
  14. Slice the pork into strips.
  15. Cut the strips into bite size pieces.
  16. Move to bowl or plate.
  17. Enjoy! ;).

I don't recommend cooking the pork belly with other ingredients, like the mushrooms and garlic as it won't allow the pork belly to get crispy, it would steam instead from the liquid of the other. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be But don't worry…although I happen to be writing this Chinese crispy roast pork belly recipe, I had a lot of help from the parents on this one. Crispy roast pork belly with egg fried rice. Ken Hom's classic crispy pork takes time to prepare but demands no great skill.

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