Roast Pork 烧肉

Roast Pork  烧肉

Today is a Public Holiday here in Singapore - It's Diwali

Diwali is also known as the festival of lights. A festival celebrated by the Hindus.  I would like to take this opportunity to wish all my Hindus friends Happy Diwali.

Since it is a Public Holiday, I will usually try to cook some special dish. So today the special dish is again one of our favourite Roast Pork  烧肉!!!

The pork will need to be marinade for at least 2 days before cooking.  This will allow the pork to dry and also the pork will be nicely marinaded with all the seasonings.

This is very easy to achieve as I did not cook my roast pork in an oven.

I cooked it in a deep big pot over low fire on a normal gas stove! By using this method, the pork taste juicy and not as dry as the oven cooked.  Also it will save time as you do not have to clean a greasy oven and waste electricity



Prick the skin all over with a sharp skewer




Rub and massage the Dry Rub seasonings on the meat and only salt on the skin



Put the marinated pork in a contain uncovered for at least 2 days to dry

Low fire



Roast Pork on the cooking/roasting



Nice brown colour



Serving by cutting the roast pork to small pieces

What you will need

500g  pork belly
1 tablespoon salt (I used sea salt)

Dry Rub seasonings

1 tablespoon garlic power
1/2 tablespoon five spice powder
1 tablespoon white pepper

Method

1.  Wash and pat dry the meat with kitchen tower
2.  Prick the skin all over with a sharp skewer
3.  Rub only salt on the skin
4.  Rub the Dry Rub Seasonings generously onto the meat until all the meat is well covered, if the seasoning
     is not enough, increase the quantity
5.  Place the pork in a container, uncovered.  Place the container in the fridge and let it dry overnight.  Turn
     the pork a few time to ensure both sides are dry
6.  Use a big deep pot and place it over a gas stove on low fire.  When the pot is heated up, place the meat
      into the pot. Use a pair of tongs to make sure that the meat is really in contact with the pork.
7.   Do not try to turn the pork too soon.  Press on the top side of the pork.  This will make sure that the 
      meat is constantly in contact with the pot.
8.   Turn the meat over to cook the other side when the initial side has turn brown. I took about 12 - 15
       minutes on each side
9.   Remove the pork from the pot and place it on a plate
10. Pour 1 table spoon of olive oil into the pot.  Place the pork back into the pan with the skin down and
      give the skin a quick deep fried for about 1 minute
11. Remove the pork and place it on a plate that is laid with kitchen towers.
12. To serve, cut into smaller pieces.  Roast pork goes well with rice!