Crispy Roast Pork

Sorry for not updating my blog for quite few months as I was busy with some activities and also having bad gastric problem so got got watch what I cook and eat for a period of time!!

Anyway...this month is our Chinese Lunar New Year so many people will be buying Roast Pork to eat, pray etc.  I decided to bake my own instead of buying from outside as it's usually too FAT and I don't quite like to eat too much of it!

I like to pick pork belly that looks skinny and the layer of lard is not as thick!!

Here's the recipe I'm sharing:

1 Kg Pork Belly with skin
1 tsp White Vinegar
2 tsp Baking Powder

Seasoning (mix together in a bowl):
1 tbsp Salt
1 tbsp Sugar
1/2 tbsp Five Spice Powder

• Clean and pat dry pork belly with paper towel.
• Rub white vinegar all over the pork and skin
• Rub all seasoning evenly on whole pork belly and place belly on a plate in fridge with skin on surface for 4 to 6 hours.

• When ready to bake, preheat oven at 180 degree and prepare baking tray and line foil at bottom.
• Pierce a few satay stick diagonally into pork belly before baking and rub baking powder on the skin surface evenly.
• Bake pork belly for 20 mins and remove from oven.  Turn oven temperature to 240 degree now.
• Prick belly skin with some satay stick evenly (this action will make sure the skin will be nice and crisypy when done baking).

• Once finished pricking the skin, place pork belly back into oven and continue to bake for another 40 mins or till done with 240 degree.

• Remove pork belly from oven and scrape off any charcoal black part on the skin surface with back of your chopper.
• Remove the satay sticks in-between pork belly and cut into desired size and serve.

You can eat with rice or dip with sweet sauce and wrap with fresh lettuce and eat it!!

Have fun trying!!!