After this recipe which used the BBQ to avoid splattering the oven, here's one for the AF. But 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. Water only covers the skin rather than all the meat, to avoid cooking the meat. The purpose is to soften the skin.
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' and 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, at least 6 hrs or preferably overnight.
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.
Note: Google suggests 3 stage: 200 deg C for 20 to 30 mins then 160 deg C for 30 to 40 mins, then 200 deg C for 5 to 10 mins if still not crackling.
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