Meat 450 - 700g
-> Pls ask for thin skin + less fats - try to get a pc that is balanced so that it will bake evenly.
-> Ask butcher to help you score the meat - lines about 1" apart; vertically and horizontally across the entire - DO NOT cut through into the fats or the skin!
Skin rub:
- 1 tsp salt
- 1 tsp vinegar
Meat wet marinate:
- 1 1/2 tsp Shaoxing wine
- 1 tsp light soya sauce
- 1/2 tsp chicken powder
- 3/4 tsp five spice powder
- 1/2 tsp sugar
- 1/4 tsp salt
- 2 1/2 tbsp hot water to help dissolve the above
Prep:
1. Wash and dry pork belly.
2. Mix wet marinate in a shallow dish [just enough to put your slab of meat in] and plonk scored meat side face down.
->The wet marinate liquid should come up to about 1 cm deep covering the meat; not touching the skin.
3. Mix the salt/vinegar and rub on pork belly skin.
4. Use hair dryer and warm heat to blow for 3 mins directed only to the skin. (I see the salt crystals forming)
-> it should be relatively dry to touch at this stage.
4. Put in fridge uncovered overnight.
-> I did this the night before.
5. Next day; take slab out of fridge; rub n dab skin.
-> By now, skin should be super dry and some parts may look whitish. Skin should feel stiff. That is normal.
-> if it still looks wet, please use napkin and rub skin to dry.
6. Do a foil prep below the rack to catch all oil drippings in the oven. Preheat oven to 200c for 10mins.
7. Remove meat from dish. Flip it upside down quickly and put scored meat side up on rack, bake for 15-20 mins.
-> meat should be browning and looking slightly deep fried by then.
8. Remove meat and flip it over. This time, skin side facing up. Bake for about 8-10mins.
-> At this stage, it might seem as if the skin is not blistering. We are just rendering oil from the pork belly.
9. Up temp to 225c. Final bake for 5-8 mins.
-> All the blistering will happen within minutes.
Done!
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/690079801061099/
