This was what I had for dinner tonite. Crispy skin roast pork. Succulent juicy meat with a layer of 'pok pok chui' (a Cantonese term to describe very crispy) skin. Where is this restaurant? Sorry, not for sale because...................................................
...............I made the roast pork myself! After my roast duck experiment 2 weeks ago, I decided to try making the roast pork which is the 2nd recipe of this cookbook here. For those who are interested in getting one, it should be available at all newstands at RM20 per copy.
First of all, rinse and pat-dry 1 kg of pork belly with skin. Do get those with a thin layer of fats.
Score few slits on the meat side with a knife, for about 2 - 3 cm deep into the meat.
For the seasoning: 2 pieces of red fermented beancurd (Nam Yue), 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine 1 tbsp fine salt, 1/2 tbsp five spices powder, 1 tsp pepper, 1 tsp MSG (optional) and 1/2 tsp caster sugar. Rub the seasoning onto the meat and in the slit.
Place the pork belly on a plate with skin side up and chill in the fridge (meat compartment) for 2 - 3 days until the pig's skin is dry.
This was how it looks like after 3 days inside the meat compartment. Yes, this dish needs preparation at least 2 days in advance. I marinade mine on Sunday and roast it for dinner tonite.
Prepare a roasting pan, add in some water, then put the pork belly with skin side up on a roasting wire rack. Cover the skin with some salt and roast in a preheated oven at 250 degree Celcius for 20 minutes. Remove the pork from oven when bubbles appear on the skin and sides. Remove salt from skin and return the pork belly into the oven and continue roasting it for further 20 mins until skin crispy and golden in colour. Do note that you might need to lower the temperate although the recipe says to maintain at 250 degree Celcius as I find out mine burnt rather quickly. Then again, it also differs from one oven to another. 
Once cooked, leave it to cool, cut into pieces, snap some photos and what else? ATTACK!!!!!
Another shot of my Crispy Skin Roasted Pork..crunch crunch crunch!!!
I am so satisfied with my achievement and I am now even more determined to try the 3rd recipe...Roasted Chicken! Wish me luck!
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47 comments:
How did the skin turn out in terms of texture? I thought you had to put millions of pin pricks into the skin to get the light and crispy effect. Also, did it leave your oven in a mess? This was what put me off attempting this dish. Well done by the way!
it certainly look pok pok chui!! i really need to go and get the book..so tempting..u make all the porky lover saliva dripping..the salt dont have to cover everything?? i wish you the greatest luck for ur roast chicken..
OMG!!!!! OMG!!!! u r super cook now!!! potluck potluck again pls...
Very impressive, sista! I'd probably have a million disasters prior to the final product. Well done!!
hmm yummy, i din manage to make the duck cos i was out last weekend hehehe
hazza, i have the same problem too, not a bit phobia to roast pork cos the whole oven splattered wid oil and its sooo hard to clean!
hazza: First of all, this recipe doesn't require any pricking which is why am tempted to try it out. I guess the dryness and the salt plays a big role in this as after awhile you will see the skin bubbles. The texture is really nice...almost like eating crackers. Soft and melts in your mouth. No mess probably becos all the oil dripped into the water.
christine: Do get the book. Lots of mouth watering desserts too. The salt only cover the skin, not the whole pork. But must make sure you get rid of all the salt properly, otherwise the roast pork becomes salted pork. Hehehe.
jackson: Eh....you want CW or RP now?
luscious sista: This one so easy to make. I find roasting meat is so much easier than baking pastry. Give this a try...should be tasty with salad ;)
babe: I didn't try the crab too as Hubby was not well last weekend.
waaaaaahhhhh you are such a tease!
"Succulent juicy meat with a layer of 'pok pok chui' skin. Where is this restaurant? Sorry, not for sale
Looks great and congrats on the first attempt!! You've inspired me! Not to cook but to go eat siew yoke! hahaha
aiseh ... no skin for me to try ah :( well done girl ... keep it up!
wow.. so delicious.. yummmm...
I am plannig to buy a oven for my mother, can I know what is the brand of the oven you using now??
Elaine
hmmm... can imagine now... PreciousPea Chicken Rice shop in Setia Alam... :)
Wow... really pok pok chui!!!! I think I should buy that book and make one for myself.
Congrats on the successful attempt! It looks kinda easy.
You're fantastic. I wouldn't be able to do that myself. Looking forward to your Roasted Chicken.
Good luck....
I must say the roast pork turned out to be much better than expected. Really enjoyed the crunchiness of the skin. And the meat itself was quite moist. Not bad for first try.
I saw the book yesterday & juz flip a few page only....
U said v must put water under the rack (in the pan)? For what purpose doing this step? So tempting to try...
paprika: Err...but I was merely telling the truth..hehe.
live2talk: Next time when you visit, do fresh one for you. Enter fridge oledi i doubt it will still be as crispy.
Elaine: If i remember correctly, it should be Fagor.
adriantai: Actually I did thought of opening up an eatery in Setia Alam, maybe a tong sui shop. Hahaha. But scare no business lah.
nkotb: Really pok pok chui! Do try it out.
jason: Thanks! So easy right? I think i will do it quite often since it's so simple.
junkgirl: Trust me, if i can do it, so can you. So so easy compared to the duck.
hubby: Thank you. It was not too bad hor? I will make it again and am sure it would be even better.
mimi: Not too sure...but it does help to reduce smoke since the oil didn't splatter everywhere. All dripped into the water. Maybe to retain moisture of the pork? Not sure..i just follow the recipe only.
omg..u damn terror la..u can make 3 of my most favourite food in the whole wide world..need any kai muiz?
AMAZING! Well done precious pea. That looks soo good!!!!
wow, can open siew york stall lah- succulent meat with to-die-for crisp, crisp skin. very impressive!
Good job fren... good luck for the next roast chicken... for this don't forget me ah!!!!
You are so GENG!! i'm hungry now =P
*slurpslurpslurp......* I so want to sink my teeth into the siu yoke now. U really did well, looks so good some more. Good luck with the roast chicken!
Oh man this looks SO GOOD!! YUMMY!!
*Slobber slobber*
wow. looks professionally done man! *clap clap* the food surgeon has certainly outdone herself again :D
In my post today, this is known as Crisp skin grilled meat food!
Wah...you returned from HK still could not get over all the Siu Yuk ah!
*drools* that just looks so yummy. Siew yuk is high on the list of my favourite food. All da best on your roast chicken attempt!
citygal: Can can..come come bring me a cup of tea?
daphne: Thanks! *wide grin*
droolteam: Haha..ya lor...so proud till it gets to my head. Was planning that if i can't find a job in Aust, open up a restaurant instead.
kavi: Eh..i tot you are more interested with Char Siu? Fren, fyi, Char Siu will be recipe no. 4 after the roast chic.
silly-meow emily: No la....still trial and error only. Just that this time was lucky.
barbie: Yalor..presentation wise not bad. Your friend also tot i bought it from outside when i first sent her the photo. Hehe.
nattashea: Tasted pretty good too.
Jun: Hahaha...ahem, am more than qualified food surgeon now hor?
tigerfish: I was almost to tears when i read your post. Showed HUbby and he couldn't stop lauging too. WHo knows? One day i will be known as 'burn taste'? HAHAHAHA!!
jaded: Thanks! Hope that my roast chic will turn out well. *fingers crossed*
sigh, suddenly feel like want to eat siew yok..die where to buy lar...!!!
wah...look yummy...
whoa, u better not cheat us by putting photos taken at Yung Kee!! absolutely 1st class roasted pork there. I am making a trip to KL n I will stand at ur doorstep until u cook this for me! btw, i can't reply ur mail. my yahoo add is strickened with virus; can receive mail but 90% mail i sent out failed. i'm going to set up a gmail ac instead.
dunno whether my first comment got through or not..bad connection..
niways, sooo, the secret is in the drying process eh? and salt to remove excess moisture (and for flavour)..ok, ok, noted! :)
clap clap for the fantastic outcome...gorgeous, tempting 3 layer belly!!! :)
wow woman , u sure are talented.. is thr anything u cant cook ;P
babyfiona: Hehehe...ermm...chicken rice stall usually have siu yoke too!
squall: Yes, very yummy indeed.
terri: LOL!! Definitely not from Yung Kee cos I never tried their roast pork before. Eh, that means you are coming to KL soon?
nic: Yes..i guess the salt the secret. No need to sunbath it or poke it with sharp objects. The result was amazing. :)
cumi & ciki. Thanks..hehehe...actually am still learning la. This one happened to be lucky. Wait till you see my baking disaster.
Oh my! I'm definitely going to have to make this someday! Look at that crispy skin and succulent meat.
walao eh... can open shop d hor ? hahahaaaa....
clap clap clap! the roast pork looks as good as that sold in restaurants! i collect cookbooks la, didnt see this one yet. Is it under the "Famous Cuisine" publisher?
wandering chopsticks: Yes, do try. Really crispy skin if you use this method.
ling239: Seriously considering now..hehe.
jessica: Not too sure if it is under the same publisher but I remember that I did saw some of those famous cuisine cookbooks next to it.
waooo... you really can cook! the "look" of the roasted pork already there, when are you going to make it on sale (via internet?) :p
tekko: Hmmm...yes hor..can put up for sale hor? Any buyer out there???
Wow, your roast pork looks better than Hong Seng's
simon, thanks for such flattering compliment. :)
hiya..when i removed the salt..the skin is still smooth as a baby's bottom..lol. Does it means it a Failure.
When does yr skin start cracking..during the salt process or after u removed the salt. thanks
sue: It starts to bubble up after i remove the salt.
hi
read yr blog and wanted to try make the roastpork, you said 250 degree celcius. is it ferrenhite or celcius? i always mistaken this two.
thanks
michelle
Hi Michelle. It's celcius.
Hi, i roast pork using a medium size elba oven.
after i removed the salt, i put another 20 min but the skin still smooth. i put another 20 min then start to bubble, but the bubbles not even, i put another 20 min again..... so some crispy some not... sigh.....
maybe:
1) i didnt thaw the pork thoroughly
2) the skin too dry
3) maybe the salt in the water (i didnt take out to remove the salt, i just push it all into the water)
4) oven not hot enough
regards
michelle
Dear Precious Pea A Big THANK YOU for the roast pork recipe. I am really dying to try it as when I made it before, it was not successful. I am also a Malaysian living in PJ. Look me up in Face Book under Juanita Samson and see my cooking and cakes which I have learnt for more than 2 decades + which has now given me a successful baking business. God bless.
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