Chinese Recipe : Cantonese Roast Crackling Pork


 –Pork Belly with Skin :  1.3-1.5kg
 (Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side)  
 -Coarse Salt :  2tbsp
 (Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.)  
 –Mei Kuei Lu Chiew  1tsp


Marinade (A)  
-Chinese Ginger Power
 1/2 tsp
-Five Spice Power

-Garlic, Slightly Crushed

 3 Cloves


 Marinade (B)  
 –Soya Bean Paste , Ground


1. Remove hair with tweezers


2. Remove the bone layer. (Optional)


3. Wash pork properly then blanch in boiling water for 15 minutes


4. Wipe the pork dry

5. Prick the skin evenly by Tenderizer
6. Rub over pork (meat side only) with “Mei Kuei Lu Chiew, 1tsp”
7. Mix marinade (A) and rub over pork (meat side only), then set aside for 1/2 hour
8. rub with marinade (B) just before roasting. (Top surface only)
9. Place crushed Garlic on meat surface. Place pork belly on a  rack,  skin side down, roast in hot oven (Preheat oven 230°C for 10min.) for 15-20min,
10. After 15mins

11. Prick the skin by Tenderizer again
12. Apply a layer of Coarse Salt over skin. Continue roast for 15mins.

13. Remove Coarse Salt


14. Prick the skin by Tenderizer again

15. And continue to roast until pork  is cooked and skin crackling (approx. 30min)


16. Cool slightly before cutting to serve