Chinese Roast Pork Belly- Revisited ~ 脆皮燒肉

I've posted a Roast Pork belly recipe before but this time I made this with some changes to the method. The ingredients are more or less the same as per my previous post. I've seen on the internet that some recipes called for the piece of pork belly to be 'precooked' by blanching the piece of pork belly in some light boiling water for a short while, before poking holes on the skin. I was game to try and I wasn't disappointed. The skin stayed crunchy for many hours, much to my delight. With the current high prices of food and goods, my butcher remarked that 'you'll get more to eat, if you DIY' and I totally agree with him :)

Recipe for Chinese Roast Pork Belly ~ 脆皮燒肉

Ingredients

900 gm Pork Belly

Marinade (A)

1 tsp coarse seasalt
1 tsp 5 spice powder
1 tsp sugar
2 Tsps Shaoxing wine

Marinade (B) for the skin

1/2 Tbsp fine salt
3/4 Tbsp vinegar

Method

Mix all the ingredients in Marinade (A), set aside.
Put adequate water in a wok, bring to a light boil, put in the piece of pork belly, turning over now and then, for 8 to 10 mins.
Remove and pat dry with paper towels. Let cool.
Poke holes on the skin with a sharp knife or a sharp toothpick, wipe off any excess oil.
Turn over the pork belly, make 4 cross cuts on the meat. Rub evenly, giving it a good massage with Marinade (A).
Turn over again, rub the skin with vinegar, then with salt. Place the pork belly, meat side down on a plate, to sit and absorb in the flavour. To air-dry the skin, place the pork belly in the fridge, uncovered, overnight.
Remove the pork belly from the fridge, let rest @ room temperature for a while. Again poke holes all over the skin, as dense as possible.
Place the pork belly on the middle shelf of a preheated oven @ 200 deg.C. Place a foil lined pan with water beneath to catch the oil drippings.
Bake for 40 to 45 mins., then switch on to grill for 1 to 2 mins. till skin starts to bubble evenly.
Remove from the oven and let cool before cutting up the pork belly to serve.

Note : For an even bubbling, the skin must be perfectly dry. Wipe off any excess oil before grilling.

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery. There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour. Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼 Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Read on for the Recipe

Durian Butter Cake ~ 榴莲牛油蛋糕

It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake. This recipe does not use the traditional butter totally, in fact there is oil too. Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature. This cake is soft and moist with a tinge of durian flavour and aroma. A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~ 榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt. Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk. Fold in till well inc

ann lowJune 11, 2015 at 10:21 PM
WOW! This roasted pork looks so crispy and yummy! Totally agree - homemade is the best!!
Angie's RecipesJune 12, 2015 at 2:35 PM
mmm..I want that crisp golden CRUST!
Medeja- CranberryJamJune 13, 2015 at 10:50 AM
Sometimes it so nice some a slice of nicely cooked pork belly.. yummy!
Sokehah cheahJune 15, 2015 at 1:33 PM
Thanks for dropping by!
mui muiJune 15, 2015 at 5:38 PM
Hi Cheah,
My boys love this Xiu Yok very much.
DIY is definitely a better way and more economical.
For me I love the lovely crust :p
mui
AnonymousDecember 30, 2016 at 3:55 PM
hello,

Just found out this blog and thanks for the recipe sharing.
I have a question here in step 9, Bake for 40 to 45 mins is it mean set to BAKING mode if using multifunction oven? then switch on to grill for 1 to 2 mins.
Thanks :)

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