Roast pork – Chef recipe

Ingredient

• 1 kg Pork belly
• 3 slice Ginger
• 1 Spring Onion
• 1 tbsp Cooking Rice Wine
• 1 Anise Star
• 1 tsp Baking Soda or Vinegar
• 1 tbsp Salt
• 2 Bamboo Stick

Marinade Mix(V1)

• 1 tsp Sugar
• 1 tbsp Light Soy Sauce
• 1 tsp Chinese Five Spice powder

Marinade Mix(V2)

• 2 tsp Cooking Rice Wine
• 1 tsp Light Soy Sauce
• 1 tsp Sugar
• 1/2 tsp Chinese Five Spice powder
• 1/4 tsp Ginger powder
• 1 tsp White Pepper powder
• Salt

Method

1. Boil pork belly with ginger slice, spring onion, anise star and rice wine from cold water until medium cook.
2. Dry the pork belly with paper towel. Bunch little hole on skin with bamboo stick as many as possible.
3. Turn to the side of meat. Few shallow cut on the meat for easier get into the flavour. Brush the meat except skin with mix(V1) or mix(V2). Marinade for minimum 2 hours.
4. Rub the skin with salt and baking soda or vinegar.
5. Stick with bamboo stick to prevent changing shape during roasting. Cover the meat with aluminium foil except the skin.
6. Preheat oven 250C. Roast the pork belly with skin up for 30 mins.
7. Scrap the burning skin with knife. Brush with oil. Roast in the oven with 200C for 10 mins.
8. Cool down the pork belly. Sliced and serve.