Roasted Pork Belly Marinated with Five Spice and Preserved Bean Curd

Roasted Pork Belly Marinated with Five Spice and Preserved Bean Curd

Master this delicate yet simple to-do Roasted Pork Belly Marinated with Five Spice and Preserved Bean Curd

 

What you need:

  • 1 kg pork belly

  • 4 cubes preserved bean curd

  • 1 tsp bicarbonate of soda (baking soda)

  • 2 tsp cornflour (cornstarch)

  • jasmine rice

  • bird’s-eye chilli

  • light soy sauce

  • 2 tsp five spice

  • 2 tbsp annatto oil

  • 2 tsp sea salt

  • 2 tsp sesame oil


 

Here’s how you make Roasted Pork Belly Marinated with Five Spice and Preserved Bean Curd

 

  1. In a boiling water, dip the pork skin into it and remove outer layer skin using a knife. The skin should be clean free from any outer layer and skin and from any unnecessary hair. Wash with clean water and then cut the skin into desired choice of cut.

  2. Mix salt, annatto oil, five-spice powder, corn flour, bicarbonate of soda and preserved bean curd. Stir well to combine.

  3. Coat the marinade mixture in the pig skin.

  4. With the remaining salt, annatto oil and five-spice powder, Stir them well and coat over the pork meat massaging thoroughly to cover well. Them let it marinate in the fridge for an hour or overnight

  5. In a roasting tin, skew the pork skin facing upward and let it cook for 20 minutes in a 240 C preheated oven. Lower the heat afterwards and cook for another 10 minutes. Gradually drizzle the meat with sesame oil and roast for another 20-30 minutes or until meat is done.

  6. Remove from heat and cut into desired cus then place in a platter with jasmine rice on the side and some soy sauce with chili for dipping

 

 

Roasted Pork Belly Marinated with Five Spice and Preserved Bean Curd

 

 

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