ROAST PORK (CHINESE STYLE)
I used to eat this with rice or plain just like that. The skin is crispy and kids just loves it. Easy to make and taste really yummy. Some Chinese Restaurants sells this too.
Provided by Stanley the Westie
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 200ÂșC.
- 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.
Nutrition Facts : Calories 3885, Fat 397.6, SaturatedFat 145, Cholesterol 540, Sodium 12837.6, Protein 70
CHINESE-STYLE ROAST PORK
Steps:
- Combine first 9 ingredients in large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Preheat oven to 350 F. Place pork on the rack of a broiler pan lined with foil. Bake at 350 F for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a meat thermometer registers 160 F (slightly pink). Preheat broiler. Broil pork 5 minutes or until browned.
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