Chinese Crispy Pork

PennyAuthorPenny
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Yields4 Servings

 1 kg Boneless pork belly
 2 tsp Chinese five spice
 2 tsp Salt

1

Put the pork in a pan , skin side down. Cover with hot water , bring to the boil, then turn down and simmer for 8 minutes

2

Remove from the water , let it cool and pat dry. Using a very sharp knife score the fat in a day almond shape

3

Heat the oven to 130c

4

Rub the salt into the skin , really work it into the cuts

5

Now rub the five spice all over the flesh , not forgetting the sides and ends

6

Sit the pork on a rack and place it on a baking tray

7

Put in the oven and cook for 1.5-2hours

8

Increase the heat to 230c

9

Roast the pork for another 30-45 minutes

10

When the skin sounds hollow when knocked it’s cooked

11

Remove from the oven and cut into chunks

12

Serve

Category,

Ingredients

 1 kg Boneless pork belly
 2 tsp Chinese five spice
 2 tsp Salt

Directions

1

Put the pork in a pan , skin side down. Cover with hot water , bring to the boil, then turn down and simmer for 8 minutes

2

Remove from the water , let it cool and pat dry. Using a very sharp knife score the fat in a day almond shape

3

Heat the oven to 130c

4

Rub the salt into the skin , really work it into the cuts

5

Now rub the five spice all over the flesh , not forgetting the sides and ends

6

Sit the pork on a rack and place it on a baking tray

7

Put in the oven and cook for 1.5-2hours

8

Increase the heat to 230c

9

Roast the pork for another 30-45 minutes

10

When the skin sounds hollow when knocked it’s cooked

11

Remove from the oven and cut into chunks

12

Serve

Chinese Crispy Pork

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