Crispy Chinese Roast PorkFrom bonzaichef 7 years ago
- 1.5kg piece of Belly pork (the more fat between the skin & the meat the better) shopping list
- 1 tablespoon sichuan peppercorns shopping list
- 1 teaspoon black peppercorns shopping list
- 2 tablespoons of sea salt shopping list
- 2 teaspoons five-spice powder shopping list
- 2 teaspoons caster sugar shopping list
- TO SEVER WITH: shopping list
- Pok choy or any other chinese green you can lay your hands on shopping list
- oyster sauce shopping list
- rice shopping list
How to make it
- Spike the skin with a fine skewer or anything fine pointed as many times as you can, piercing the fat but not going so deep as to pierce the meat. Then pour about 1-2pints of boiling water over the skin & then dry well.
- Heat a dry, heavy-based frying pan over a high heat & add the sichuan & black peppercorns & dry fry until you can smell the aromatics. Tip them into a pestle & mortar & bash the hell out of them until you get a fine powder then add to a bowl with the sea salt, five -spice powder & sugar.
- Turn the pork flesh side up & rub all the flesh with the spice mixture & then set aside somewhere cool for at least 8hrs or overnight.
- Preheat the oven to 200degC/400degF/gas mark 6. Turn the pork skin side upand place on a rack, resting on top of a roasting tin of water. Roast the pork for 15mins & then lower the oven temp to 180degC/350degF/gas mark 4 & roast for a further 2hrs, topping up the water in the roasting tin when it starts to get low, so keep checking the level of water as you do not want it to run dry.
- After the 2hrs of roasting increase the oven temp once more to 230degC/450degF/gas mark 8 and continue to roast the pork for a further 15mins, then remove from the oven & leave to cool, this dish is best served warm.
- Cut the pork into bite-sized pieces & serve with steamed rice & pak choy in oyster sauce.