How to Make Homemade Chinese crispy pork belly

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The ingredients needed to make Chinese crispy pork belly:

1. Get 2 kg pork belly - ribs attached
2. Make ready 3 Tbsp chinese five spice
3. Take 1 Tbsp honey
4. Make ready 1 Tbsp Szechuan peppercorns, ground in a pestle and mortar
5. Make ready 2 Tbsp butter
6. Get Juice and rind of 1 lemon
7. Prepare to taste Salt and pepper

When it comes to Chinese roast pork, one could never have enough of the crispy skinned roasted pork belly. Chinese pork belly dishes are some of the most favored ad authentic dishes found their way from China to western countries. Take a look at Pork belly is amazingly versatile, uber-flavorful, braises like nobody's business, and is a key ingredient in many of our family's perennial Chinese recipes. In Chinese restaurants in the Philippines, it is called lechon Macau—a slab of pork belly roasted until the rind is browned and crisp.

Steps to make Chinese crispy pork belly:

1. Remove the rib bones from the belly in one piece. This will be roasted along with the belly
2. Score the rind at 1cm intervals. Place belly on a wire rack rind side up above the sink and pour 2 liters of boiling water over the belly to render some of the fat. Leave to drain and pat dry the rind.
3. Combine the spices, honey butter and pepper in microwaveable bowl and nuke for 1 minute, then mix to combine. Add lemon juice
4. Using a pastry brush, smear the mixture on the flesh side of the pork belly, taking care not to get any mixture on the rind side. Also cover both side of the rib bone section removed earlier with the mixture
5. Preheat oven to 250 degC. Place belly rind side up on a foil lined baking sheet, alongside the rib section. Sprinkle some coarsely ground salt onto the rind and grill for 20 minute
6. Turn down the heat to 160 degC and roast for 40 minutes. Roasting Vegetables such as sweet potatoes, carrots, mushrooms etc can be added to the same baking sheet at this time if desired
7. After the roasting time has elapsed, remove the vegetables and the rib.
8. Turn up the heat to 250 degC again and return the belly to the oven for the rind to crackle. Carefully monitor the process as the rind could easily burn at this point. Once crackling done nice and evenly, remove from the oven.
9. Set aside for 20 minutes to rest, before carving the meat along the scored lines
10. Enjoy your super juicy, crackly crunchy pork belly! (with some ribs on the side)

Take a look at Pork belly is amazingly versatile, uber-flavorful, braises like nobody's business, and is a key ingredient in many of our family's perennial Chinese recipes. In Chinese restaurants in the Philippines, it is called lechon Macau—a slab of pork belly roasted until the rind is browned and crisp. Chinese crispy roasted pork belly is similar to the Filipino lechon kawali but the cooking methods differ. While lechon kawali is boiled in salted water prior to deep frying. Belly is the cheapest pork roasting joint and, as it's rich, a little goes a long way, making it perfect for Sundays and dinner parties.

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