Home made Crunchy Skin Roast Pork.

I still remember my first attempt at making roast pork in my kitchen. I have just bought a new oven and I wanted to try out a roast pork recipe. Not only was I not satisfied with the outcome of the roast pork but I had a tough time cleaning the inside of the oven of the oil splattered from the skin of the roast pork. That was a few years ago.

Last week, out of the blue I had a desire to make roast pork again. I searched online and watched youtube videos. I jotted down all the tips and some tips were from friends. Then I ordered a slab of pork belly from the pork seller. I divided the long slab of pork belly into 3 portions. I used one portion to try out first and it turned out successful but I didn't have any photos to show.

So 2 days later, I used the other 2 portions to make roast pork again. Pat dry the 2 pieces of pork belly with some kitchen towels. Place the meaty side up, prick holes all over.

Ingredients for marinate mixed tog. in a bowl

1 piece of red fermented bean curd (nam yee) - mashed

a few dashes of white pepper powder

a few dashes of 5 spice powder (ng heong fun)

1 heaped teaspoon of sugar

half a teaspoon sesame oil.

1.5 tablespoon Shao Hsing cooking wine

  Spread the marinate paste generously all over the meaty part and the sides too.

 Next, with skin side up, pat dry with kitchen towel. Leave the skin exposed overnight inside the fridge. Before roasting, leave the pork belly to room temperature. The skin must be thoroughly dried.

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Preheat oven at 230-240 C. Prick holes and then spread cooking oil all over the pork skin. Then spread enough coarse salt to cover the skin. Place the pork on a rack over a baking tray to catch the dripping oil. Roast for about 20 minutes, lower temperature to 200 C and roast for about 40 - 45 minutes. Let it cool and remove salt before cutting. This time I noticed that the oil didn't splatter that much and I am happy with less cleaning job.

 I cut the first piece and packed it for my friends to try when we went out for dinner. I placed the 2nd piece (the one above) in the fridge for the next day's dinner. The next day, I took it out and warm it in the oven. Surprisingly, the skin was still as crunchy as the day before.

 From 1 piece, I cut it into 3 pieces.

 The pork seller knows I prefer less fat so he reserved the leanest part for me.

 I am very satisfied with my home made crunchy skin roast pork.

 Home made roast pork and sambal petai (stinking beans) for dinner. We ate these with basmati rice.

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The following photos are for joining Saturday's Critters.

I found these critters behind an old folks home.

 Photo #1 - black turkey (bird).

 Photo #2 - white turkey bird and white goose.

Photo #3 - A pair of turkey bird and a pair of geese.

 Photo #4

 Photo #5

 Photo #6

Photo #7 - A pair of turkey birds.

Linking to Saturday's Critters.

Bring in the animals, too - a pair of each,

except those kinds I have chosen for eating and for sacrifice:

take seven pairs of each of them,

and seven pairs of every kind of bird.

(Genesis 7:2-3, The Living Bible-TLB)