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vanessafrida
vanessafrida
22 July 2008 @ 10:01
Roast Pork (Chinese Version)  



Over the weekend, I was pouring over cookbooks, and I chanced upon a recipe on how to make roast pork, and it was the Chinese version.  It is slightly different to western roast pork. The pork is marinated with different spices, and the pork belly is used.  Dipped with a side of English Hot mustard and you are all set.  

 

This fuss free recipe came out perfect!  Cheok’s dad is a huge fan of Roast Pork (Chinese) and he thought it was good.  He kept the container of roast pork close to him which I take as a good sign that he really did enjoy it.  

 

I am so glad I no longer have a phobia of making roast pork…and much to my waistline’s despair…I think this is something I will be making again REAL soon!

 


 

Ingredients:

800g pork belly, washed with rind on

1 heaped teaspoon of five spice powder

1 ½ teaspoon sea salt

 

Method:

1)       Slice the pork belly up to 1 inch thickness and pat dry with kitchen towel.  (I like my meat well marinated, so slicing it up allows the spices to really get into the meat)

2)       Mix the 5 spice powder and salt together.  Rub it well all over the pork strips. 

3)       Leave the pork to sit in the fridge uncovered for at least 3 hours.

4)       Place the pork in a 240C preheated oven for 20 minutes.

5)       Turn the heat down to 200C and continue cooking for another 20 minutes.

6)       Take the pork out and slice it up immediately.  Lay it on kitchen towels so that it soaks up the excess oil

7)       Serve immediately with a side of English Mustard.  

8)       Wash it down with a nice glass of shiraz so that you numb the guilt of expanding your waistline. 


Pork with the spices rubbed in


Close up of the spices rubbed in


About to turn the heat down after roasting at 240C for 20 minutes


Ready and sliced


Packed and ready to be consumed!


keep the strips you are not eating whole, so that you can re-heat in the oven when you are ready to eat it.  Keeping it whole prevents it from drying out when you re-heat it.



 
 
Current Mood: amused
 
44 comments | Leave a comment
 
( Post a new comment )
crankymike[info]crankymike on 22nd July 2008 02:10 (UTC)
First!
Nice!!!

Why did you use strips though? Use a BLOCK!
vanessafrida[info]vanessafrida on 22nd July 2008 02:12 (UTC)
Re: First!
cos i wanted the spice and salt flavour to really seep into the meat
crankymike[info]crankymike on 22nd July 2008 02:16 (UTC)
Re: First!
Fork it. Hahahahh. Well actually. Fork the skin. What papa does?
1) fork the skin
2) Salt the skin
3) Put on high heat then scrape the salt and charred bits off at the sink
vanessafrida[info]vanessafrida on 22nd July 2008 02:19 (UTC)
Re: First!
hmmm...will try that the next time i make! thanks!
crankymike[info]crankymike on 22nd July 2008 02:21 (UTC)
Re: First!
It's scary to see the back view of him and my mom huddling near the sink stabbing at somethign with...forks...
vanessafrida: [info]vanessafrida on 22nd July 2008 02:27 (UTC)
Re: First!
hahahahaha sorry i found that funny
crankymike[info]crankymike on 22nd July 2008 02:29 (UTC)
Re: First!
Yeah Can you imagine? I got home, greeted them, and they both turned and look at me... with the fork in mid-poke.

*shudders*
vanessafrida[info]vanessafrida on 22nd July 2008 02:32 (UTC)
Re: First!
heheheheehe i am sure they were smiling
lesterho[info]lesterho on 22nd July 2008 02:52 (UTC)
Re: First!
they have those funky pricky things that look like a metal brush with sharp ends right? went down to the chinatown area and saw it there. was quite tempted to get one of those toys! hehe.
vanessafrida: Boy & I[info]vanessafrida on 22nd July 2008 03:04 (UTC)
Re: First!
serious! sigh...another thing to add to the kitchen gadget list...cheok is not going to be happy with you :P
[info]pigmite on 22nd July 2008 02:19 (UTC)
yum yum yum yum yum yum yum yum yum yum yum yum....
vanessafrida[info]vanessafrida on 22nd July 2008 02:21 (UTC)
did you actually eat the skin? I don't remember....
[info]pigmite on 22nd July 2008 03:46 (UTC)
yep
Stuart Carter[info]goose_entity on 22nd July 2008 02:42 (UTC)
looks yummy! But I would much rather have Char Siu!
vanessafrida[info]vanessafrida on 22nd July 2008 02:43 (UTC)
that is something i want to try and make soon too :)
Stuart Carter: mead[info]goose_entity on 22nd July 2008 02:46 (UTC)
I have a recipe for Cantonese style Cha Shu (yes, I can use about 18 slightly different spellings for Cha Shiu!) which I will type up in my reciwiki ;)
Stuart Carter: pee![info]goose_entity on 22nd July 2008 02:54 (UTC)
posted:

http://www.neophile.org/wiki/moin.cgi/Cha_Shu,_Cantonese_style

Please feel free to correct where things are wrong :)
vanessafrida: Yes Sir[info]vanessafrida on 22nd July 2008 03:03 (UTC)
thanks! i will check it out :)
anita_margarita[info]anita_margarita on 22nd July 2008 03:07 (UTC)
Many people think pork is difficult to cook, but to me it is the simplest of all meats, and practically fool-proof. Not cooked enough? Cook a little longer. Cooked too much? Cover with a delicious sauce. And the leftovers - if you are lucky enough to have any - can be used in so many ways.

Unfortunately, the fatty parts are the most delicious, but sometimes life is unfair like that... some things are worth the extra calories!
vanessafrida: Get Fat![info]vanessafrida on 22nd July 2008 03:09 (UTC)
i struggled getting the skin crispy that is what put me off the last time...but i think the trick is drying out the skin before roasting on high heat. :)

too true...some things are worth it :) this is one of them
anita_margarita[info]anita_margarita on 22nd July 2008 03:13 (UTC)
Yes, I agree. People seem to have a horror of leaving meat uncovered in the fridge - but chicken has a crisper skin if left uncovered for at least a few hours - it would make sense that pork and other meats would follow. Isn't that how Peking Duck gets its crispy skin?
vanessafrida[info]vanessafrida on 22nd July 2008 03:22 (UTC)
yes air drying the skin gives a crispier skin...ok i draw the line at peking duck...way to much work...i will go to the restaurant to eat that :)
anita_margarita[info]anita_margarita on 22nd July 2008 04:09 (UTC)
Agreed!
There are some foods I love but which I have no desire to learn to make at home: brioche, sashimi/sushi, Peking duck, baklava. If I made everything at home, I'd only be disappointed every time I dine out - "this is good, but it isn't as good as my version!"
vanessafrida[info]vanessafrida on 22nd July 2008 04:15 (UTC)
I know what you mean...but i think i would like to make sushi...just cos i could come up with heaps of variations :)
Josh[info]gan55 on 22nd July 2008 10:17 (UTC)
To achieve the crispy skin you need to pat dry the skin and prick holes in order for the oil to flow out. After the roast pork is done roasting, turn up the grill to crisp the skin.
.:*Pock't Rock't*:.[info]madmoneymonkey on 22nd July 2008 03:11 (UTC)
The recipe sounds easy! Like something I could do too!!
vanessafrida[info]vanessafrida on 22nd July 2008 03:22 (UTC)
of course you could!

woman...can i speak to you online in ten minutes pls
All things merit my attention and nothing holds it[info]moxielass on 22nd July 2008 03:30 (UTC)
woah. looks good and easy to make too! yesterday i made braised pork for lunch and it was good. sadly i was v hungry so i didnt take a picture for it.
vanessafrida[info]vanessafrida on 22nd July 2008 03:30 (UTC)
oh man....is it similar to the recipe i posted for braised porK?
All things merit my attention and nothing holds it[info]moxielass on 22nd July 2008 03:54 (UTC)
its sorta my own recipe n i used less ingredients. will cook it soon n update!
vanessafrida[info]vanessafrida on 22nd July 2008 03:56 (UTC)
oh yes pls!
Merrill[info]ptechnix on 22nd July 2008 04:07 (UTC)
My mum bought a turbo convection oven thingy for the sole purposes of making roast pork and I have to say it turns out awesome every time!!! Mmmmmm..... Just have to be wary about putting on too much salt.

And they also have to be wary of me stealing the crispy skin from all the pork leaving the entire plate skinless.... :P I've never quite matured out of that phase....
vanessafrida[info]vanessafrida on 22nd July 2008 04:13 (UTC)
i can totally understand...i would do the same if i could! hahahaha the skin is just sooooooooo good! especially with some mustard
(Anonymous) on 22nd July 2008 07:15 (UTC)
darn it... i didnt know it was THAT easy - a pig and 5spice powder only!!!
.... just need patience while it marinates, i guess....
debster
vanessafrida[info]vanessafrida on 22nd July 2008 07:17 (UTC)
yuppers...so just do it in advance and pop it in the oven just an hour before dinner...best!
fleurg07[info]fleurg07 on 22nd July 2008 08:54 (UTC)
make tiny cuts on the skin and only rub the skin with sea salt.
5 spice should only be on the underbelly portion.
Usually i try to keep the pork in the fridge uncovered for like about 1 day, to make sure that there is no excess water...

I agree...cook it in slabs....

I will put in the oven at about 200-250degrees..and for the final finale about 5-10 minutes (must watch to decide how long) I full blast the oven...this is when the skin will crackle and be all crispy and crunchy :)
Not sure about ur oven though, I remember when i did it in Canada... i must always have two fans blowing ha ha...cos the oven smokes when i full blast it...but the end effect? AMAZING YUMS....now u make me want to buy my house quick so that i can cook such sinful foods again ...
Nance[info]kittykatz on 22nd July 2008 11:27 (UTC)
Yum. I think I'll be trying this soon! You make it look so easy.
Lainey[info]taiirei on 22nd July 2008 13:19 (UTC)
I absolutely LOOOOVE Chinese roast pork! The crispy skin, discarding the fat, then the lovely meat... I also like to steal all the pork skin from a plate if I can 8-p Thanks for this, I'll have to give it a go!
pepperoni ★[info]pearljamz on 22nd July 2008 18:19 (UTC)
om nom nom nom nom nommmm

roast pork + hoi sin sauce + rice = ♥
vanessafrida[info]vanessafrida on 23rd July 2008 02:45 (UTC)
i agree...i would love to steal all the skin too...but i think i would be hated by all hahahaha yes hoi sin sauce would be good too...but mustard is good too if you havent tried it with that :)
pepperoni ★: Chiaki + Nodame[info]pearljamz on 23rd July 2008 18:18 (UTC)
oh yes
mustard with pork is amazing!
when I was younger, I loved hoi sin sauce because it was sweet. But as I get older, I realise the taste of mustard is more complex and mature, and just more exciting!
vanessafrida[info]vanessafrida on 24th July 2008 02:31 (UTC)
yea and the surprise rush to your nose if you put too much...hahahaha
(Anonymous) on 23rd July 2008 05:49 (UTC)
Try this recipe, I believe it'll turn out even better, skin will be crispier and more like the type you buy outside.
http://irenechanwai.mysinablog.com/index.php?op=ViewArticle&articleId=112073
vanessafrida[info]vanessafrida on 24th July 2008 02:32 (UTC)
the site is in mandarin!!