Chinese Crispy Roast Pork Belly - 烧肉/ Siew Yuk

I am so delighted. After several attempts, my crispy roast pork belly turned out well and perfect!!!

Crispy Roast Pork Belly

Ingredients:
500gm Pork Belly (1 whole slap)
1 pot of Boiling water

For the skin part:
1/2 tsp Five spice powder 五香粉
1/2 tsp Salt

For the meat part:
1/2 tsp Five spice powder 五香粉
1/2 cube of Fermented red bean curd 南乳
1 tsp Shao Hshing Rice wine 绍兴花雕酒

Method:
1. Use a carving fork/skewer to poke all over the skin part right down to the meat.

2. Place the pork belly on a baking tin with wired.

3. Scald the skin with hot boiling water.

4. Drain and wipe dry.

5. Rub the skin with salt and five spice powder.

6. Mix the marinate for meat in a plate. Put the pork belly meat side down into the plate to marinate the meat.

7. Leave it uncovered, skin side up in the refrigerator for minimum 5 hours or overnight(for a better taste)

8. Pre-heat the oven at 220 c for 15 minutes.

9. Place the pork belly with skin side up on a wired baking tray and make sure you have a tray at the bottom to hold the dripping oil. Roast for 20 minutes at 220 c with the Top Grill with Fan On function.

10. After 20 minutes, put a bowl of water in the oven.

11. Lower the temperature to 200 c and continue to roast the pork with the Baking with Fan On function.

12. Turn the temperature to Maximum(approximately 240-250 c) with the Top Grill with Fan On function.

13. The skin part should roast untill crispy.
14. Let the meat rest for 5-10 minutes before cutting.

15. Cut into bite size.

16. Ready to serve

Serve it with Thai chilli sauce