Pork belly was on offer in Echuca when my husband was doing a rotation there so I thought might as well try to do this since the oven there had been quite awesome all this while. Due to a severe lack of ingredients, I managed to do this without the "must have" ingredients some people swear by. You can do this with 5 simple ingredients as follows:
Pork belly ~800g-1kg
Soya sauce
Freshly ground pepper
Salt
Olive oil
Directions:
First, serrate the skin with a sharp knife, cutting through the fat but not reaching the meat. Marinate the meat in a glass or ceramic dish by rubbing the soya sauce and some pepper into it. (Do not marinate the skin) If you have 5 spice powder you can marinate it in too at this stage. Leave it skin side up and uncovered in the fridge overnight. This will help dry out the skin and enable you to achieve the oh-so-yummy crackling.
Take out the meat to rest the next day and if the skin still looks wet, use a clean paper towel to dab up any visible moisture. Then rub salt and olive oil into the cuts on the skin.
Place into a convection oven preheated to 180 degrees celsius for 1 to 1.5 hours then turn the heat up to 220 degrees until you can hear the skin crackling and the crispiness of the pork is evident (should be around 20-30minutes) Enjoy!
No comments:
Post a Comment