Crisp Chinese Roast Pork Food

CHINESE CRISPY ROAST PORK

Steps:

• 1.Preheat oven to 150°C/300°F.
• 2.Use paper towels to completely dry off the skin of the pork belly.
• 3.Use the toothpicks to poke as many holes as possible into the skin of the pork belly. As the toothpicks go blunt, replace and use new ones.
• 4.Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. Use paper towels to rub the spices off the top of the pork skin.
• 5.Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. Now pour the salt over the skin so that it completely covers the whole top of the pork belly.
• 6.Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. Roast for 2 hours.
• 7.Remove the pork from the oven. Turn the oven up to 250C/480F.
• 8.Remove the foil and the salt crust from the pork. Brush all the salt off the whole piece of pork. Dry the pork skin with paper towel. Place the pork back on the baking rack and roast for another 15-20 minutes or until the pork skin is completely puffed and crispy.
• 9.Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Serve with hoisin sauce and mustard for dipping

CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)

Steps:

• Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
• Add the pork loin roast, baste thoroughly and marinate 2 hours.
• Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
• Turn meat and bake 7 minutes longer.
• Remove the meat and brush with the honey mixed with the red food color.
• Return to the oven for 10 minutes, or until done.
• Cut the meat crosswise into thin slices and serve either hot or cold.

CHINESE CRISPY ROAST PORK (SIEW YUK)

Steps:

• Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
• Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
• When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
• After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
• When it's ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
• Take it out of the oven and let it rest for a bit. You'll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.