We always achieve extremely crispy and yummy Chinese rRoast Pork (Chinese Roasted Pork) with this method. This recipe differs slightly from our recipe for oven baked crispy pork knuckle. With this video, you now know what’s our secret to achieving very crispy and crunchy (same meaning :-0) Chinese roasted pork belly. Just follow our recipe and we guarantee that you can achieve very good results every time.
Refer to the ingredient list below or go to our webpage for easy reference: http://spicenpans.com/crispy-chinese-roasted-pork-belly/
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 40 (assuming about 1 piece per person)
2kg pork belly
3 cubes of fermented bean curd
1 tablespoon of five spice powder
0.5 tablespoon of salt (normal)
2 tablespoons of rice wine
0.5 tablespoon of baking powder (not baking soda)
1 tablespoon of coarse sea salt
1 to 2 tablespoon of white vinegar
A few dashes of white pepper
180C for 1 hr (middle rack)
240C for 20 mins
Remove from oven and then brush oil on skin. We used peanut oil. Please do not use olive oil as it has Low smoking point unless if you’re using very high quality olive oil
Back in the oven at 240C for 20 mins (top rack)
Please pay attention when it’s roasting in the oven during the last segment of 20 mins. If your pork skin starts to brown too much, you wanna reduce the temperature. No worries if they are a little charred. You can use a butter knife to scrap the charred bits out.
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