Roast pork as an essence among the Chinese cuisine.Undoubtedly, Chinese Roast Pork is a main dish in the dining table especially during the festival.Let's try it today!
Ingredients A / 材料A 1.2-1.5kg pork belly / 五花腩 1.2-1.5公斤 2 tbsp salt / 盐 2汤匙 1 tbsp five-spice powder / 五香粉 1汤匙 4-6 tbsp white vinegar / 白米醋 4-6汤匙
Ingredients B (Homemade Kicap Manis) / 材料B(自制甜酱油) 80g gula Melaka / 椰糖 80克 2 tbsp fish sauce / 鱼露 2汤匙 200ml light soy sauce / 酱青 200毫升 50ml dark soy sauce / 黑酱油 50毫升 200ml water / 清水 200毫升 1 pc cinnamon stick / 肉桂 1条 1 pc star anise / 八角 1粒
Method
1. Rub pork belly with salt and allow it to chill dry in the fridge for 3 days, uncovered with the rind side up. 五花腩均匀抹上盐,表皮朝上(不必加盖)放入冰箱冷藏3天以抽干水分。
2. Bring a large pot of water to boil and briefly blanch the pork belly for 5-10 minutes. Prick the slightly soften rind with a meat spoke or alternatively make a few slits on the rind with a sharp knife. 准备一大锅清水,煮沸,放入五花腩氽烫5-10分钟。取出沥干,用松肉叉在表皮上均匀刺孔(或者,用利刀在表皮上轻划数刀)。
3. Rub the underside of the belly with five-spice powder and rub the rind with vinegar. Preheat oven to 220°C. 将五香粉均匀抹在五花腩底部,表皮则抹上白米醋。烤箱预热至220°C。
4. Roast pork in oven for 60-90 minutes until rind is blistered and crackling. Scrape any charred bits with a small knife. Allow the pork belly to cool for half an hour before chopping. 五花腩放入烤箱,烤60-90分钟至表皮起泡脆黄。用小刀刮掉烤焦的部分,搁旁半小时,待至稍凉后才切块。
5. To prepare Homemade Kicap Manis: Combine Ingredients B together. Bring to a boil and simmer for 20-30 minutes until sauce is syrupy. Allow to cool before use. 准备自制甜酱油:将材料B拌匀,煮沸后转小火煮20-30分钟至酱汁呈糖浆状。放凉后即可使用。
6. Chop pork belly into bit size pieces and serve with Homemade Kicap Manis. 脆皮烧肉切成小块后,配上自制甜酱油享用。