This is my first attempt making roast pork aka siew bak. After reading a few blogger’s blog on roast pork post…. I am so tempted to try it out. After MSNing with few fellow bloggers on roast pork …on how to make, how to roast… it makes me more tempted to try out.

Last 2 Saturday, I took out the piece of pork I bought long time ago from the fridge. I started to prepare to marinate the piece of pork to make roast pork.  There are few blogs you could refer to on how to roast crispy roast pork. It really turned out well. Even me the first timer also can do it.

FadAboutFood  - ABC Roast Pork

Happyhomemaker’s 88 Virtual Home - Homemade Yummy Chinese Crispy Roast Pork

The Waitakere Redneck’s Kitchen - Siew Yoke With Puffy Crackling - Chinese Roast Pork

Ingredients:
1 piece pork belly with skin intact, approximately 1.5 kg
1 tbsp salt
1 tsp 5 spice powder

Method :
1. Clean the pork belly and blanch it over a pot of hot boiling water for about a minute.
2. Remove the pork belly and pat dry. Use a knife to score the skin about 2 cm deep and 2 cm wide. ( as shown above picture ). Then poke the skin with a sharp knife or fork.
3. Rub the pork belly with salt and 5 spice powder and marinate over night.
4. Heat oven at 180 DC. Roast the pork belly with the meat up for 20 minutes. Then turn over with the skin up for another 20 minutes till the skin is puffing up and crackling.
5. Take out and let it cool down first before cutting into small pieces. Make sure to scrap off the burnt part before you cut.

Note :
1. I realized some recipes require brushing the vinegar on top of the pork belly’s skin for 3 days. I omit it out and the roast pork still turned out nice and crispy.
2. I experiment a few times, in order to get the skin puffing up and crackling, try to roast the skin near to the top fire.

Look at the amount of excess oil from the roasting!

Both Le-Ann and Ee-Thern are meat eater. Both ate of lot of it. They love the skin cos its  crispy and Le-Ann gave me a thumbs up for it. Hehehe…