Hello, fellow steemians~
I bet it's extremely hard for every meat lovers to resist the temptations of a really good piece of meat that melts in your mouth. Letting the impactful and flavourful taste lingers in your mouth, creating a concussion of flavor.
If you're one of them, it's time to get your cooking gadgets ready and just be ready to have the most tender piece of meat that dissolves in your mouth without even the need of effort to chew. Yet, having the surprise crunchiness from the crispy pork skin that balances everything.
And I promise that it is going to extremely easy that wouldn't cost you a fortune and effort. All you need is just a good piece of pork belly, some spices and a good amount of marination time to recreate what you're about to see.
Speaking of roasting meats, you'll never ever want to miss out Cantonese style roasting meat because they are simply one of the best version in the world in my opinion. It's irresistible to be just snack on with beers or even with a drink while you're watching your favorite show.
Let's dive right into the recipe!
Ingredients:
Servings: 2-3 pax
- 500 grams pork belly with skin on
- 1 tablespoon salt
- 1 teaspoon five spice powder
- 1 teaspoon pepper
- 1 teaspoon rice wine
- 1 teaspoon fermented beancurd (optional)
- half teaspoon sugar
Methods:
1.Rinse the pork belly, trim the excess fats and bones. Pat dry and starts to prepare the marinates mixture.
2.Add all the measured dry ingredients into a bowl, mix it until it forms a paste-like consistency.
3.Blanch the pork both sides of the meat and skin for about 5-7 minutes until it's about half cooked to remove the dirt.
4.Take out the pork and pat dry. Ready for making holes in the skin using the meat tenderizer so that the skin be well crispified during the process of roasting.
5.Marinates the meat with the paste mixture we prepared earlier. (Do not marinate the skin!)
6.Brush the skin with a layer of vinegar and let it rest and marinates for more than 6 hours in the fridge, it's even better if it's overnight.
7.The next day, prepare a salt crust to protect the skin from burning before entering the oven for roasting.
8.Roast meat at 250-degree Celcius for one and half hour, broil skin for 10-15 minutes at low heat, but if you like, make it hot, so that it pops but keep an eye on it constantly to avoid burning.
9.After that, you're served with the tenderest yet crispy pork that I can ensure you the quality and taste of it with absolutely zero doubts!
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