Crispy Chinese Roast Pork

  • Preparation Time 15 minutes, plus 8 hours to absorb spices
  • Cooking time: 30 minutes
  • Serves 2-4
  • Difficulty level: *
  • A good piece of pork belly, with skin on and bone removed
  • 1 teaspoon of Sichuan peppercorns
  • 1 teaspoon of black peppercorn
  • 2 teaspoons of sea salt
  • 2 teaspoons of Chinese 5 spice powder
  • 1 teaspoon of sugar
How to Cook

Heat up a flat frying pan on the stove and add the pepperorns (both types), heat up until they become aromatic.

Crush the peppercorns with a pestle and mortar and mix in the salt, sugar and 5 spice.

Apply the crushed powder to the pork underside and sides only (not the skin).

Leave to absorb the spices for 8 hours.

Pre-heat oven to 180 C.

Place pork, skin side up, onto a rack in a baking tray with water and roast for 30 minutes (or until crispy on top and the meat should be very slightly pink inside as it will continue to cook after you remove it). Keep an eye on it so you don't over cook or burn the skin.

Remove from oven and using a sharp meat knife cut into bite size strips.

Serve with Bok Choy and rice. This is really delicious.

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