Crispy Chinese Pork Recipe
Recipe accompanies our Oriental Spice Pack found here
Ingredients :
1kg or More Belly pork with Skin Scored – ask your butcher or sharpen the knife
2 tsp Chinese five-spice powder
For the dipping sauce
4 tbsp soy sauce
1 Tsp Ground Ginger
1 tbsp Thai sweet chilli sauce
1 spring onion finely chopped
Method
Rub the pork with the five-spice and 2 tsp sea salt then leave if you wish to add salt, uncovered, in the fridge for at least 2 hrs min – 24hrs is better
Heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 4 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens
1.5kg Belly pork with Skin Scored – ask your butcher or sharpen the knife
2 tsp Chinese five-spice powder
For the dipping sauce
4 tbsp soy sauce
1 Tsp Ground Ginger
1 tbsp Thai sweet chilli sauce
1 spring onion finely chopped
Method
Rub the pork with the five-spice and 2 tsp sea salt then leave if you wish to add salt, uncovered, in the fridge for at least 2 hrs min – 24hrs is better
Heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 4 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens