Thursday, February 22, 2018

Roast Pork

I remembered the first time that I made my own roast pork  was 3 years ago when my boy came back from Singapore for his year end break . He actually requested for it and mommy Piggy cannot say no. A challenge I took up and I used Sonia's first original recipe before she updated her recipe.

3 years later , I made it again but this time , I used Sonia's updated recipe .  The taste is really good and I have a new tool to prick the skin of the pork belly. The more prick holes the better, it helps the skin to crackle up more. I managed to get it from one of the crockery shop in town.  The roast pork is one of this year pre CNY dinner dish.  Love the crackling skin of the roast pork and the beautiful flavor which Sonia has recreated and has updated on her blog . A keeper for sure :)

this new prick tool is more solid and makes 
pricking so much easier compared to the previous
I had which has a plastic handle

after seasoning the pork belly, sprinkle salt on surface
and let it rest in fridge over night with skin 
facing up and uncovered

I am happy with this piece of roast pork that I made
for our pre CNY dinner

Roast Pork - Updated version from Sonia

3 kg pork belly , with skin on
3 tbsp salt (prefer normal and cheap salt )

Dry Rub
3 tsp garlic salt 
2 tsp salt (perfer normal & cheap salt)
2 tsp + 1/2 tsp Chinese five spice powder
1 tsp ground white pepper


1.  Try to have a flat and even level of pork belly( for even browning when roasting) by cutting off those extra meat underneath).  Blanch the pork in a pot of boiling water for 5 mins.
2.  Remove and wipe dry with paper towels.
3.  Prick the skin all over with a prick tool ( picture of tool shown above) , the more holes you can make the better.
4. Then use a sharp knife to lightly score the skin.
5.  Massage the dry rub into the meat. For the skin, rub the salt and just leave the excess on the skin.
6. Place pork on a wire rack, uncovered, place in the fridge and let it dry out slowly overnight.
7.  Preheat the oven to 200C. Place the prk , skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings.
8.  Roast for 30 mins at middle rack and then switch the oven from bake to grill function ( upper heat only ) increasing the temperature to 230C. Grill until the skin is evenly blistered and browned (around 50 mins)
9.  Remove to a wire rack to cool slightly. Cut into long strips then slice and serve warm.


Hotpot And Grill At Home

Hotpot and Grill has always been the family favourite ' cook yourself meal '  .  For us, it is a time of having good food and great bonding time while waiting for the food to be cook.  Of course this is one of the highlight of Chinese New Year 2018 dinner for the Piggies family.  We had grill and hotpot at the same time.  I love the grill more as I can have my korean style of eating..grilled meat wrapped in lettuce with kimchi and roasted seaweed sheets.  This year is a bit special as I have added canned wild Abalone for the hotpot and Scallops for the grill. It was a well balanced meal with lots of delicious meatballs (pork and beef), tofu and fresh grey oyster mushrooms , pork butt slides (very tender as it is perfect for hotpot and grill ) and we had large sea prawns and golden promfet to complete the seafood galore. Not to forget the crispy beancurd skin and chicken sausages (Ayamas brand) We had a great time not just tucking in the food but the great bonding time is enjoyable too. 

canned wild abalone  and scallops


when the soup is boiling, just blanch the ablone and scallop for
3 mins and they are ready for consumption..easy and delicious


thick and succulent canned wild abalone...yummz


 not to forget the crispy beancurd skin

Ayamas sausages too the hubby...grilled ones taste good

grilled scallops...yummz

sea prawns smell good when grilled

not to forget eating the grilled seafood and meat slices 
wrapped in lettuce with kimchi and roasted seaweed

my all time favourite korean style of eating grilled meat

try putting the whole lump of wrapped lettuce 
in your mouth .... different flavors bursting 
inside your mouth as you chew on them

a must have side dish..homemade kimchi

crispy and crunchy fried garlic  and oil
a must have for hotpot for the Piggies

this is the whole spread of raw ingredients for our 
hotpot and grill....nothing beats having this 
at home which we often refer to  'cook yourself meal '

Have a great day and thanks for dropping by!

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