Roasted loaf pork belly (Non Halal)
Ingredient A
- 1 1/2 kg Pork belly
- 2 pcs Nam yu
- 2 tbsp sugar
- 3 tbsp 5 spices powder
- 2 tbsp Chicken stock granules
- 1 1/2 tsp salt
- 1-2 tbsp white pepper
- 4 tbsp shao shing chinese wine
- 5 tbsp white vinegar (to rub on the skin)
- 1 tsp soda bicarbonate
Method.
- Wash and boil the pork in a pot of boil water for 10 minutes
- remove the impurities from pork.
- Wash and drain thru running water .
- Pat with dry clean kitchen cloth and set aside to further dry.
- Pork holes thru the skin evenly and rub white vinegar, follow by soda bicarbonate.
- Rub ingredient A on pork belly leave to marinated and roll the pork belly tie with string and then leave to marinate overnight in the fridge. (My estimated time 8-10 hours)
- Next morning remove from the fridge leave aside to cool down to room temperature and oven 180 C for 40-50 minutes .
- After 50 minutes increase the temp to 200 c for another 15-20 minutes (depending),
- Monitor, keep turning to control so the skin are evenly roasted .
- Done.