Crispy Roast Pork Chinese Style

January 7th, 2007

Belly of pork is fabulous for a chinese meal. The piece I used for this still had the ribs attached so I cut off them off first and cooked them along with the rest of the pork.

Cut the belly of pork into strips and rub them with Chinese 5 spice powder. If you’re using the ribs too treat them the same way and put all the meat in a roasting tray skin side up. Roast in the oven on the highest shelf at 200c for 20 minutes. The skin should be nice and crispy at this stage.

After 20 minutes turn the ribs over and remove the fat from the tray. Add a glug of light soy sauce and rice wine vinegar along with some water (make sure the water doesn’t cover the skin). Roast for a further 30 minutes or so until cooked through.

Remove the pork from the roasting tray and spoon off as much of the fat as you can. Reduce the rest of the liquid until you are happy with the taste, not too much or it will be very salty.

Spoon the cooking juices over the pork and garnish with sliced spring onions. Serve with egg fried rice and greens, such as purple broccoli, stir fried with sliced garlic.

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