BBQ pork belly

Since trying this version of the BBQ pork belly, I found the skin too easily charred. Hence trying again with this video method by the famous DimSimLim. This recipe is also easy because there is no parboiling.

Ingredients

500g pork belly

5 spice powder

salt

white pepper

chicken powder

Splash of chinese cooking wine

Method

1. Using the spikes, poke holes in pork belly. Turn over to meat side and make some slits. 

2. Mix the powders in a bowl (no proportions were given but it looked like a lot of powder!) 

3. Dip the meat-side in the powders and be careful to avoid touching the skin. Rub the marinade into the meat.

4. Spritz the meat with chinese cooking wine.

5. Make an aluminium foil tray to cover the meat but leaving the skin exposed. Put on the BBQ, direct heat. Put on the lid.

6. Cook at 45 mins at 180 deg then 20 mins at full blast (200 to 220 deg C).

7. Chop and serve with mustard.

AF Roasted pork belly

After this recipe which used the BBQ to avoid splattering the oven, here's one for the AF. I'm not sure I want to splatter my AF either! From this video by CCherryleungg

Ingredients

500g pork belly

Method

1. Place pork belly skin side down into a shallow pan with 1 inch of water, to soften the skin. Water only covers the skin rather than all the meat, to avoid cooking the meat.

2. After 5 minutes, remove and allow to cool down. Use a knife or similar to poke tiny holes in the skin. This will let the skin 'explode' to achieve the bubbly crispy skin.

3. On the meat side, cut slits and rub in five-spice powder and salt. 

4. Use cling film to protect the meat. Then use paper towels to rub and towel dry the skin. Brush on vinegar and cake in salt.

5. Leave uncovered in the fridge to air dry, preferably overnight or at least 6 hrs.

6. Next day, preheat to 185 deg C and cook skin side up for 30 mins.

7. Then turn up to 200 deg C for 20 mins, skin side up.

8. Allow to slightly cool before chopping up. Serve with yellow mustard. 

Fried skinless crispy pork belly

I have been reading up on making crispy crackling and bored with the usual methods of drying the crackling and then roasting then finally grilling. I came across 3 recipes which I'll try in succession.

This method from Chinesefood0805 video uses boiling to get rid of excess oil and smell, and to soften, then frying in its own fat to crisp it up. Although the cooking time is longer, it saves on the prep and marinating time. It is also less greasy and as a bonus, you get a tub of rendered lard! The downside though is first there is no skin, and second, there is no marinate so needs to be eaten with some kind of sauce or salt/pepper.

Ingredients

500g belly pork, preferably skin removed

Method

1. Add pork belly to a pot (lay flat in a single layer) and pour enough water to cover.

2. Add salt and bring to a boil.

3. Skim foam, cover and turn down heat. Cover and simmer for 25 mins.

4. Drain, remove and pat very dry.

5. Warm up a pan on medium low heat. Without adding oil, lay in a single layer and cover. Allow oil to render out. Cover to prevent splatting.

6. Once the oil starts exuding out, flipping frequently to ensure even browning.

7. Chop into bite-size and serve with condiments eg mustard or five-spice salt.