Five Spices Roasted Pork

Succulent pork belly with crispy chunky cracker isn't it the food from haven? This simple roasted pork recipe is very easy to make and goes so well with Chinese vegetables and rice.

You Need
1kg Pork Belly
White vinegar

Marinate sauce
Chinese five spices x 1 Tbs
White pepper x 1Tbs
Chicken stock powder x 1Ts
Chinese Rice Wine x 1Tbs
Sugar x 1Ts
Salt x half Tbs

Prep Time: 15 minutes
Cook time: 60 minutes

1. Place pork skin down into hot water, let it simmer for 10 minutes.
2. Dry it up with paper towel, marinated the meat, please do not touch the skin to avoid colour turns black later.
3. Use pork tenderiser to pop as much holes as possible, and brush one layer of white vinegar on pork skin.
4. Leave it in the fridge over night.
5. Take it out and let it set until room temperature, preheat oven to 200 degree, put the pork in for 40minutes, and raise the temperature to 220 degree for 5-8 minutes.

Oven is various from one to another, please keep an eye on with the last 5-10 minutes.


一斤帶皮豬腩肉，白醋

醃料
五香粉 一湯匙
白胡椒粉 一湯匙
雞粉 一茶匙
紹興酒 一湯匙
糖 一茶匙
鹽 半湯匙


1. 煲滾熱水，將帶皮一面反轉，浸泡十分鐘。
2. 抹乾水份，將醃料搽上肉，絕對不要掂到豬皮，會變黑。
3. 用扎肉器在豬皮上扎密孔，愈多愈好，再掃上一層白醋。
4. 放入雪櫃醃過夜，不用包保鮮紙，要利用冷氣吸乾水份。
5. 將肉放至室溫，預熱焗爐至200度後，放入中層焗45分鐘，轉上層焗5-8分鐘。
6. 取出後放至十分鐘便可切成小塊。

每個焗爐都不一樣，注意轉上層後要注意豬皮的變化，以免燒焦。