Monday, September 10, 2012

Crispy Roast Pork Belly with Fermented Bean Curd (Fu-yee)

Pork belly is a popular Asian and Latino meat cuisine.This part of pork have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, you have a thin crispy layer on top that's crackly when you bite down into it -- which you should never do in less than three seconds.This time I didn't bother to pay attention on the skin-Chinese style crackling (sau rou) because we eventually discard the skin after cooked.

2 x 3-4 lbs pork belly,no bones

3 tbsp fermented bean curd,crushed
3 tbsp seasalt
4 tbsp vinegar
4 tbsp Chinese rice wine
2 tbsp sugar
1 tbsp five spice powder

< Method:
1:Wash and pat dry the pork belly.Use a sharp knife to slit (3 slits)the pork belly half way thru,don't cut through all the way.fermented bean
2:Combine all the seasoning in a bowl,mix well.Rub the seasoning all over the pork belly and marinated overnight.
3:Preheat oven to 420 F.Live aluminum foil over baking sheet.Place the marinated pork belly on the wire rack over aluminum foil.

4:Roast for 70-80 minutes.Remove pork from oven and let it rest for 10 minutes before cut and serve warm.

ready for roasting


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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.