Crisp Chinese Roast Pork Recipes

CHINESE ROAST PORK BELLY

Steps:

• Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
• Wash and use paper towels to dry the pork belly.
• Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
• Insert each garlic and push them deep inside the pork belly.
• Layer the top of the pork belly with the salt evenly.
• Place the pork belly on a wire rack. This is how it should look before going into the oven.
• Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
• Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
• Remove the pork belly from the oven, pull off the salt crust and discard.
• Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
• Remove from oven and let set for 10 minutes.
• Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.

CRISP CHINESE PORK BELLY

Steps:

• Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
• To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

CHINESE ROAST PORK

Steps:

• To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
• Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

CHINESE CRISPY ROAST PORK (SIEW YUK)

Steps:

• Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
• Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
• When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
• After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
• When it's ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
• Take it out of the oven and let it rest for a bit. You'll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.

CHINESE CRISPY ROAST PORK

Steps:

• 1.Preheat oven to 150°C/300°F.
• 2.Use paper towels to completely dry off the skin of the pork belly.
• 3.Use the toothpicks to poke as many holes as possible into the skin of the pork belly. As the toothpicks go blunt, replace and use new ones.
• 4.Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. Use paper towels to rub the spices off the top of the pork skin.
• 5.Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. Now pour the salt over the skin so that it completely covers the whole top of the pork belly.
• 6.Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. Roast for 2 hours.
• 7.Remove the pork from the oven. Turn the oven up to 250C/480F.
• 8.Remove the foil and the salt crust from the pork. Brush all the salt off the whole piece of pork. Dry the pork skin with paper towel. Place the pork back on the baking rack and roast for another 15-20 minutes or until the pork skin is completely puffed and crispy.
• 9.Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Serve with hoisin sauce and mustard for dipping

ROAST PORK (CHINESE STYLE)

Steps:

• Preheat the oven to 200ºC.
• Score the inner pork belly with a sharp knife.
• Rub the meat with 30g of coarse salt and the five-spice powder.
• Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
• Rub the remaining coarse salt on the skin of the pork belly.
• Roast the pork for 45 minutes to an hour.
• Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
• Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
• Return to oven and continue roasting till done.