To judge whether the pork skin is crispy enough, give it a flick with your finger; if the sound is hollow like that from the bottom of a well-baked loaf of bread, then the pork is definitely crispy enough. Enter your details today and get offers and updates direct to your inbox. Total Time 2 hours 45 minutes. Dry the skin with kitchen paper once more and rub the salt into it. Transfer the pork out and pat dry the water. Once cool enough to handle, separate crispy skin from meat. The Marion’s Kitchen range of food products is now available in the USA, Australia and New Zealand. The kick of fresh heat pairs so well with the richness of the pork belly! Dab skin with paper towels. Recipe video above. Switch to grill/broiler on medium high. The pork belly is first roasted with the salt crust, then the salt crust is removed. Serve. Just a small dish of everyday white sugar that you dip the pork into. Sprinkle over five spice powder, salt and pepper. Cover skin with rock salt per recipe, OR use 1 cup kosher/cooking/table salt (enough to cover skin about 3 – 5 mm / 1/8 – 1/5″ thick). But mostly, it’s all about….. Chinese pork belly crackling is, in my humble opinion, the best crackling in the world. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices … Then pork as many holes on the rind. Remove pork from fridge. In the photo pictured in the post with the slices, that is the sort of starter I would do. You have been successfully added to our mailing list. Turn the pork skin-side down on a chopping board and slice through the meat with a sharp large knife or cleaver, pressing down on the top of the blade to slice through the crackling. No change to recipe, though writing was cleaned up a bit. 7. - Check it out! Rub all over flesh, including sides (not on skin). Add some fresh raw vegetables (I use cucumber and radish). Chinese cooking wine (Shaoxing wine) – sub for dry sherry (near perfect) or Mirin (very good sub). Serve with ordinary yellow mustard – or Hot English Mustard if you like spicy like me! But anything that is pointy and sharp will work just fine – for example, metal skewers. And this is how they make it. Plus, they add great colour to the plate, don’t you think? 750g pork belly 1/4 cup light soy sauce 1 tbsp ginger, minced 1 tbsp Shaoxing Chinese cooking wine 1 tsp black vinegar Instructions. If you can’t consume alcohol, just skip it and add an extra 1/4 tsp salt. It works remarkably well. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. At this stage, the skin is rubbery and looks thoroughly unappetising (step 7 above). Sometimes it is served with white sugar on the side too. I’ve also had it served with white sugar. Either your everyday yellow mustard or Hot English Mustard which is my favourite. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5). discard foil) to baking tray. Log in. Instead of flicking to grill/broiler, turn the oven up to 240C/465F. Chinese Five Spice Powder – a spice mix used in Chinese cooking with 5 spices that’s widely available at everyday supermarkets. There are some Chinese pork belly recipes “out there” that don’t marinate, but I really think it’s worth the time to do this otherwise the flesh somewhat lacks Chinese flavour (in my humble opinion). Roast for 50 minutes to 1 hour. he was doing this the whole time I was shooting the pork belly!! Not Dijon, just ordinary American or other yellow mustard (yes really!). Now pour the salt over the skin so that it completely covers the whole top of the pork belly. Rock salt is easy to remove and also will not penetrate into the holes while roasting, making the pork far too salty. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs). And yes, if you find it all too hard, you can skip this pricking step. 1kg piece pork belly, skin on 1 tsp Chinese 5-spice fine salt e.g. Place the pork on a wire rack above a roasting tin skin-side up and roast in the oven for 1-1½ hours. STEP 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. The further away it is, the better! I realise there’s a lot of information in the above, so I though it would be useful to finish with a summary. The post Chinese Crispy Pork Belly appeared first on RecipeTin Eats. Please do not use only images without prior permission. The reason this method is foolproof is because with the traditional Chinese method, if you are too enthusiastic with the pricking and pierce too far into the fat (or even worse, into the flesh), the juices will bubble up onto the skin, and the wetness as the skin is being grilled/broiled will cause little splotches where the skin is not super crispy. STEP 9 Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Sign up to our Newsletter today to get our recipe of the month. It’s unlikely that I will ever share a proper Peking Duck recipe because it’s too hard to make properly in an ordinary home kitchen. Bring to a boil, then reduce to a simmer and cook for 3 minutes before removing the meat from the pan. Crispy Chinese Pork Belly. Recipe created / adapted from numerous sources over the years, including but not limited to: Woks of Life, Chinese Crispy Roasted Pork by Garden Time (this is my main reference point for the traditional method), and a Gordon Ramsay cooking show (can’t remember which one!). Now turn the oven up to 230°C/450°F/Gas 8 and roast for a further 30–45 minutes, or until the skin is golden brown and crispy all the way through. That’s what makes Chinese Crispy Pork Belly so sought after. To make puffy crackling, you need to prick lots and lots of little holes in the skin. It’s not the end of the world if you have a handful of pricks that went too deep, you will just get tiny splotches or little strips of crackling that’s not 100% crispy. And yes, it works whether you do the pricking or not. Remove pork onto cutting board. Remove pork onto cutting board. (Some scum may form on the top of the water; it is just some of the impurities and excess fat the pork holds within its skin and will be discarded once the pork is blanched.). And today, my friends, you’re going to see how easy it is to make your own Chinese pork belly that comes out looking just like this ↓↓↓. Nutrition estimate, taking into account 1/3 cup of fat that is discarded from the foil. Check out that colour! Since 2010, Marion and her Mum have used family recipes, time-honoured techniques and clean, honest ingredients to create a range of tasty food products for people who love eating and living well. It’s not. Broiling – Ensure the pork isn’t too close to the heat source. STEP 8 Remove the foil and the salt crust from the pork. If your pork belly piece has bone in: either ask your butcher to remove it for you, or take a large knife and angle it into the flesh under the bone, using long sawing motions to gently remove the bone from the rest of the belly piece. Each product from The Marion’s Kitchen Food Company starts out life as a home recipe – created and cooked just as it should be. Brush all the salt off the whole piece of pork. 1 piece of pork belly, skin on, around 1.2 kg (2 1/2 pounds) – see notes below Watch in amazement as it starts to puff and crackle and becomes soo crispy!!! Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5″ rim above the pork skin (to hold salt in). Chinese Crispy Roast Pork Marion’s Kitchen Previous Next More Awesome Recipes Just For You INGREDIENT Chinese Crispy Roast Pork European Print This. Follow recipe up to and including brushing with vinegar but do not prick skin. STEP 3 Use the toothpicks to poke as many holes as possible into the skin of the pork belly. Jeremy shows us how to make the most delicious Chinese crispy pork belly! Your email address will not be published. Use paper towels to rub the spices off the top of the pork skin. If pricking the skin is too daunting for you, use the Foolproof Easy Method (Note 1), Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Ingredients . https://www.theburningkitchen.com/crispy-roast-pork-shao-rou (It’s easy!). * Percent Daily Values are based on a 2000 calorie diet. Again, more on that below. Serves: 4. With this alternative method which is virtually foolproof, you can skip pricking the skin and the crackling will still be outrageously crispy, however, it will not have the signature puffy bubbles that Chinese Pork Belly is known for. Please make sure you have read and accepted the Terms and Conditions. Remove pork from oven and transfer onto work surface. I don’t serve pork belly as a main because I find it too rich. Reheat meat in microwave and reheat crispy skin just until warmed in oven at 180C/350F (~ 5 minutes). Nearest tubeCharing Cross / Covent Garden, Sign up to our newsletter where we share our totally wokking news, tips, and tricks of the trade. After the hard pork process, apply a small pinch of salt on the rind. Pricking lots of holes in the skin = puffy crackling with bubbles. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. steamed dumplings with crispy golden undersides, Chinese takeout standard (no false promises). Back and forth and repeat several times. My favourite is cucumber and radish because they’re so fresh and radish also has a kick of spiciness. This easy recipe for Crispy Pork Belly from Chef Jeremy Pang helps you produce succulent, Chinese-style roast pork belly with gorgeous crispy crackling. Don’t take the skin too far in the oven, it starts to lose crispiness, believe it or not! Remove the pork from the oven and allow to rest for 15 minutes. 图片和文字未经授权，禁止转载和使用。. The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese. It’s really good. If you use fine grain salt, make sure the foil is VERY snug around the edges – if salt falls down the sides, it will make the flesh salty. 3. just like you get from Chinese BBQ meat shops! Wrap the pork belly with foil wrappers and place in. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Cool, THEN cover and refrigerate separately – crackling stays crispy! Prep Time 1 hour. This is the typical way to serve it: cut into slices, then each slice cut into smaller pieces. Cook Time 1 hour 45 minutes. Turn the pork belly upside down. Servings – Pork belly is very rich so a 1 kg / 2 lb raw piece (shrinks to about 700g/1.4lb) serves 6 – 8 people as part of a multi course meal or as a starter. Turn the oven up to 250C/480F. Continue cook for 3 minutes after boiling. Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan … Move shelf so it is at least 25cm/10″ from the heat source. 4. Previous Next More Awesome Recipes Just For You, How to make the ULTIMATE claypot chicken rice at h, Nasi Goreng...the Indonesian fried rice that packs, How to make classic Vietnamese Beef Pho at home. table salt or kosher salt toothpicks hoisin sauce, to serve hot mustard, to serve Instructions. It’s complete and utter bliss to experience! This is what makes all the difference, yielding that beautiful bubbly crackling that is so unique to Chinese pork belly. Transfer pork to baking tray. 1. Once cool, pat the skin dry with kitchen paper and score gently using the tip of a sharp knife in diagonal ‘criss-cross’ cuts along the top of the skin, trying to only open up the top layer of fat and not cut into the meat itself. Place under grill/broiler for 20 – 25 minutes, rotating tray once, until skin is golden, crispy and puffed. To all crackling lovers out there, this one is for YOU!