Wednesday, November 10, 2021
I occasionally make Cantonese-style roast pork (check out the posts) Here) And settled on a method that I found to be easy and consistent. My goal is for the meat to be cooked just right and juicy while the skin is crispy. There are different ways to roast pork belly and of course, a regular oven can be used.
The steps in brief –
Su-weed cooking (72˚C, 5 hours)
Roasting (200˚C, 10 minutes)
Pork belly, skin of course, 2 kg
3 tablespoons table salt
1 tablespoon sugar
1 tablespoon white pepper
1 teaspoon powdered five spices
Whiten the pork loin in boiling water for 10 minutes.
Using a fork, punch holes. I tilt the fork at an angle so I do not accidentally go all the way in. If this happens, water will flow from the meat during the roasting process, making the crispy skin harder.
|Move the fork into the skin at an angle|
3. Place foil on the tray. Place the pork skin down and rub the marinade into the meat.
4. Place the pork board, skin side up, on the tray and fold in the foil. Place the tray on the lowest shelf. You can set the oven using the app or the panel. Set: Sous Vide On, 72˚C, without steam, rear heating, timer: 5 hours (see below).
4. Then roast at 200˚ C for about ten minutes. Use a spoon or chopstick to tap on the skin. Some burnt black spots are fine because you can scrape them off later with a knife.
|After the roasting phase|
Let the meat cool, slice and enjoy. If you did it right, the meat should look whole (not falling apart). I usually slice the bottom meat which is more solid. Use the sliced meat for cooking with vegetables for another disc. Your roasted pork chunks should be flat at the bottom and can stand upright, creating a beautiful presentation.
This roast pork should be eaten at room temperature. It is well preserved. If eating it a day or two later, simply grill it again to warm it or to firm the skin.