Thursday, August 26, 2010

Roast Pork

I'm way too spoiled by food when I come home.

When I came home, in the refrigerator was a large piece of bone in pork belly marinated with five spice and salt baking mix waiting, just waiting, for me to devour it.

My aunt got this recipe from one of the patrons at our neighborhood Chinese coffee shop that my grandpa frequents. It's incredibly easy and it comes out perfectly every time--crispy skin, moist and juicy pork--just like the roast pork you buy a the Chinese BBQ place.

-Five Spice and Salt Baking Mix (you can find this in your local Chinese store, it comes in a red box and inside there are individual packets of the mix.
-Pork Belly (bone-in)

Pour about 3/4 of the packet on the pork and rub it in
Put the pork in the fridge for about 3-5 days, uncovered, to let the skin dry out ( this will help make it super crispy when you bake it) If you leave it in for more than that, then the skin will become too hard after baking.

After the drying process, place the pork in an oven safe dish and bake at 400 degrees F for 45 minutes or until the skin becomes a dark golden brown. Lower the temperature to 350 and bake for another 10-15 minutes to allow the rest of the meat to cook through.

Remove and let cool for about 5-10 minutes and enjoy a perfectly crisp and moist roast pork.

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