There is nothing quite like the combination of juicy roasted pork with crispy crackling. If you love pork, it’s a dream come true. Learn how to get the perfect crispy crackling on oven-roasted pork, simple and easy.
Tips:
- To crisp up the skin, make sure it is all bubbled up and turned deep golden-brown.
- Roasting time may vary depending on individual oven.
Our roasted pork recipe is an essential ingredient in our flavourful roasted pork dried scallop bak chang.
CHINESE VERSION: 脆皮烧肉做法-值得一试
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Crispy Oven-Roasted Pork Recipe | MyKitchen101en
Yield: 45 pieces
Ingredients:
- 1 pork belly with skin
- ½ tsp ground pepper
- Salt to generously cover the skin of pork
- ¼ cup vinegar
- ½ tsp five spice powder (optional)
Instructions:
1 Wash and clean pork thoroughly under running water.
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2 Immerse and gently cook in hot water, at a temperature slightly below boiling point for 30 minutes. This helps to get rid of pork offensive odor.
3 Use a knife to scrape and clean the skin.
4 Pat dry and season the meat with ground pepper, except the skin.
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5 Pierce pork skin with meat tenderizer or fork, it helps the skin to crisp up.
6 Brush the pork skin with vinegar.
7 Wrap sides of the meat with aluminum foil with skin side up. Cover the skin side with generous amount of salt, bake in the preheated oven at 200°C (400°F) for 1 hour.
8 Remove aluminum foil and salt, then bake for another 40 minutes at 250°C/480°F to brown and turn the skin to crispy. Cooking time may vary depending on individual oven, adjust accordingly.
9 It is ready when the skin all bubbled up.
10 Place the pork crackling-side down, cut into strips and chunks.
Crispy Oven-roasted Pork Recipe
There is nothing quite like the combination of juicy roasted pork with crispy crackling. If you love pork, it’s a dream come true. Learn how to get the perfect crispy crackling on oven-roasted pork, simple and easy.
- 1 pork belly with skin
- ½ tsp ground pepper
- salt (cover whole pork skin )
- ¼ cup vinegar
- ½ tsp five spice powder (optional)
Wash and clean pork thoroughly under running water.
Immerse and gently cook in hot water, at a temperature slightly below boiling point for 30 minutes. This helps to get rid of pork offensive odor.
Use a knife to scrape and clean the skin.
Pat dry and season the meat with ground pepper, except the skin.
Pierce pork skin with meat tenderizer or fork, it helps the skin to crisp up.
Brush the pork skin with vinegar.
Wrap sides of the meat with aluminum foil with skin side up. Cover the skin side with generous amount of salt, bake in the preheated oven at 200°C (400°F) for 1 hour.
Remove aluminum foil and salt, then bake for another 40 minutes at 250°C/480°F to brown and turn the skin to crispy. Cooking time may vary depending on individual oven, adjust accordingly.
It is ready when the skin all bubbled up.
Place the pork crackling-side down, cut into strips and chunks.
This recipe yields 45 pieces of roasted pork.
The nutritional value for reference is for 1 piece of roasted pork.
Experimented with this last night! It was awesome!! Can’t wait to make the other half tonight!!
Where i can buy the tool to make little hole in the pork skin?
I bought it from a stall that sells cooking utensils at morning market.