{"id":35,"date":"2012-09-17T06:12:38","date_gmt":"2012-09-16T22:12:38","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=35"},"modified":"2015-05-22T15:00:45","modified_gmt":"2015-05-22T07:00:45","slug":"cantonese-roast-crackling-pork-%e5%bb%a3%e6%9d%b1%e8%84%86%e7%9a%ae%e7%87%92%e8%85%a9","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/cantonese-roast-crackling-pork-%e5%bb%a3%e6%9d%b1%e8%84%86%e7%9a%ae%e7%87%92%e8%85%a9\/","title":{"rendered":"Chinese Recipe : Cantonese Roast Crackling Pork"},"content":{"rendered":"

<\/p>\n

\"\"<\/a><\/span><\/p>\n

\"Ingredient\"<\/span><\/p>\n\n\n\n\n\n\n\n
\u00a0–Pork Belly with Skin<\/a> :<\/span><\/td>\n\u00a01.3-1.5kg<\/span><\/td>\n<\/tr>\n
\u00a0(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)<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0-Coarse Salt :<\/span><\/td>\n\u00a02tbsp<\/span><\/td>\n<\/tr>\n
\u00a0(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.)<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0–Mei Kuei Lu Chiew<\/a> <\/span><\/td>\n\u00a01tsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n\n
Marinade (A)<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
-Salt
<\/span><\/td>\n		\u00a02tsp<\/span><\/td>\n<\/tr>\n
-Suger
<\/span><\/td>\n		\u00a02tsp<\/span><\/td>\n<\/tr>\n
-Chinese Ginger Power
<\/span><\/td>\n		\u00a01\/2 tsp<\/span><\/td>\n<\/tr>\n
-Five Spice Power
<\/span><\/td>\n		\u00a01\/2tsp<\/span><\/td>\n<\/tr>\n
\n

-Garlic, Slightly Crushed
<\/span><\/p>\n<\/td>\n

\n

\u00a03 Cloves <\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n\n\n\n\n\n
\u00a0Marinade (B)<\/span><\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0-Suger
<\/span><\/td>\n		\u00a01tbsp<\/span><\/td>\n<\/tr>\n
\u00a0–Soya Bean Paste , Ground<\/a>
<\/span><\/td>\n		\u00a01\/2tbsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

1. Remove hair with tweezers
<\/span><\/div>\n

\u00a0
<\/span><\/p>\n

\n

\"\"<\/a><\/span><\/p>\n

2. Remove the bone layer. (Optional)<\/span><\/p>\n

\u00a0
<\/span><\/p>\n<\/div>\n

\"\"<\/a><\/span><\/div>\n
\n
3. Wash pork properly then blanch in boiling water for 15 minutes
<\/span><\/div>\n

\u00a0
<\/span><\/p>\n<\/div>\n

\"\"<\/a><\/span><\/div>\n
\n
\n
4. Wipe the pork dry
<\/span><\/div>\n
\u00a0<\/span><\/div>\n

<\/span><\/div>\n<\/div>\n<\/div>\n
\"\"<\/a><\/span><\/div>\n
\n
\n
\n
5. Prick the skin evenly by Tenderizer
<\/span><\/div>\n
\u00a0<\/span><\/div>\n<\/div>\n
\u00a0
<\/span><\/div>\n<\/div>\n
\"\"<\/a><\/span><\/div>\n<\/div>\n
6. Rub over pork (meat side only) with “Mei Kuei Lu Chiew, 1tsp”<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0
<\/span><\/div>\n
\"\"<\/a><\/span><\/div>\n
\n
7. Mix marinade (A) and rub over pork (meat side only), then set aside for 1\/2 hour<\/span><\/div>\n<\/div>\n
\u00a0
<\/span><\/div>\n
\"\"<\/a><\/span><\/div>\n
\n
8. rub with marinade (B) just before roasting. (Top surface only)<\/span><\/div>\n
\u00a0<\/span><\/div>\n<\/div>\n
\u00a0
<\/span><\/div>\n
\"\"<\/a><\/span><\/div>\n
9. Place crushed Garlic on meat surface. Place pork belly on a\u00a0 rack,\u00a0 skin side down, roast in hot oven (Preheat oven 230\u00b0C for 10min.) for 15-20min,<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0
<\/span><\/div>\n
\"\"<\/a><\/span><\/div>\n
10. After 15mins<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0
<\/span><\/div>\n
\n
\n

\"\"<\/a><\/span><\/p>\n<\/div>\n<\/div>\n

11. Prick the skin by Tenderizer again<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0
<\/span><\/div>\n
\"\"<\/a><\/span><\/div>\n
12. Apply a layer of Coarse Salt over skin. Continue roast for 15mins.<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0
<\/span><\/div>\n
\n
\n

\"\"<\/a><\/span><\/p>\n

13. Remove Coarse Salt<\/span><\/p>\n

\u00a0
<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

14. Prick the skin by Tenderizer again<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0
<\/span><\/div>\n
\"\"<\/a><\/span><\/div>\n

15. And continue to roast until pork\u00a0 is cooked and skin crackling (approx. 30min)<\/span><\/p>\n

\u00a0
<\/span><\/p>\n

\"\"<\/a><\/p>\n

16. Cool slightly before cutting to serve<\/span><\/p>\n<\/div>\n<\/div>\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u00a0–Pork Belly with Skin : \u00a01.3-1.5kg \u00a0(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) \u00a0 \u00a0-Coarse Salt : \u00a02tbsp \u00a0(Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more […]<\/p>\n","protected":false},"author":1,"featured_media":95,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,66],"tags":[47,53,669,51,670,52,50,666,667,49,668,48,671],"class_list":["post-35","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-bake-","tag-cantonese-roast-crackling-pork","tag-chinese-recipe","tag-five-spice-power","tag-ingredient","tag-mei-kuei-lu-chiew","tag-recipe","tag-roast-pork","tag-666","tag-667","tag-49","tag-668","tag-48","tag-671"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/35","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/comments?post=35"}],"version-history":[{"count":104,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/35\/revisions"}],"predecessor-version":[{"id":4611,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/35\/revisions\/4611"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media\/95"}],"wp:attachment":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media?parent=35"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/categories?post=35"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/tags?post=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}