Roasted Pork Belly

Roasted pork

Ingredient
Pork belly - 1kg
Organic Salt/ Organic SeaSalt - 1 1/2 tablespoons
White PepperCorn - 1 tablespoon
Five spice powder - 2 teaspons

Seasoning
1) Pound the peppercorn, just crushed it, mixed with salt and five spice powder

Method:
1) Wash the pork belly and pat dry it, if u have time u can hang it to wind-dry it.
2) Use a fork and poke the meat, reason to allow the seasoning to go in.
3) Rub the season thoroughly on the meat and let it marinate overnite.
Next day
4) On the oven to 240 degree C to cook the meat for 30 min in the mid shelf. (some oven will be hotter so must keep monitoring, u can lower the temperature if u find it is going to burn the pork)
5) Switch to 200 Degree C and cook for 1hr - 1.5hr (time vary cos some pork belly is very thick)
6) Finally turn the pork belly and let the skin face up to obtain the crispy effect. Take out - once the skin turn crispy.

Note: I use a metal mesh to roast the pork belly and use another tray to collect the oil at the bottom so the pork belly is not sock in the fats. I am using the baking function that both the top and bottom coil of my oven is heated up and will switch to roast function where only the top coil is heated to create the crispy skin effect. Actually baking function can also obtain the same effect, just that the top coil will be faster.

For Salt and peppercorn, u can vary accordingly. Some like it less salt, some like it less spicy. I'm using Himalaya Mountain Salt now. It claimed to be Organic, I tasted it and find the saltiness is almost the same as the commercial one. Not sure abt the seasalt.

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