This morning when I was hanging around a local wet market, initially, I was looking for some roasted pork at the butcher to prepare a quick stir-fried vegetables. But, it was too late when the time I reached, the beautiful roasted pork was finished.
So, I decided to make it myself. Remember my first attempt to cook the roasted pork was 2 monthsÂ ago where the dish was just okay due to lack of some Chinese cooking ingredients. This time I get ready with additional ingredients like Chinese Shao Xing cooking wine, Thai fish sauce to marinade the pork.
And here is the result as you can see..Yummy, with this mount-water look roasted pork!!
1.5kg pork (belly pork)
1/2 tsp salt
2 tbsp vinegar
1 litre water
1 tsp pepper
1/2 tsp Chinese five-spice powder
2 pieces of red fermented bean-curd (tau chu or nam yee), well mashed
1 tsp Chinese Shao Xing cooking wine
1 tsp thai fish sauce
1/2 tsp sugar
Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Set pork aside, then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave aside for one to two hours to dry.
Place pork with the meat side up on a rack and roast in a turbo broiler at 200ÂºC for 20 to 25 minutes. Remove meat. Prick the skin with a sharp metal skewer several times. Put meat back on the rack with the skin side up and roast at 200ÂºC for 25 to 30 minutes or until skin turns crispy.
After roasting, the chunk of meat will shrink to less than half its original size.