Wednesday, February 12, 2014

Homemade Sao Rou (Crispy Crackling Pork Belly)脆皮燒肉

We like crispy crackling pork belly even though we know eating this type of fatty greasy meat is not good to our body. But eating this fatty and greasy meat once a while is okay better than not eating at all,I think.Puerto Rico or hispanic also love this type of crackling pork but their seasoning are different from the Chinese crackling pork belly.I adapted this recipe from Agnes Chang "Let's Eat!!" If you live far away from Chinatown or not easy to get crackling pork belly at your community,making yours own at home is not really hard at all.Enjoy!!

3-4 pounds of pork belly with skin(whole piece)
1-2 liter water for boiling

Marinade Mix:
3-4 pieces fermented bean curd (nam yee),mashed
1 tsp five spice powder
2 tbsp minced fresh garlic
1 tsp ground white pepper

For rubbing the skin:
1/4 cup white vinegar
3-4 tbsp coarse sea salt


1:Boil water in a stock pot at high heat ,when water rolling boil place pork belly skin side down into the water.Lower the heat to simmer for 10 minutes.Turn off the heat and leave it to soak for 15 minutes to stable the shape.Dish out and drain.Wipe the meat with paper towel dry.

2:Score meat side and rub marinade all over the meat.Turn meat over,rub vinegar followed by seasalt onto the skin.

3:Use a pin holder or any sharp object or fork to poke the skin all over so it's can crack beautifully during roasting or grilling.

4:Use a piece of aluminum foil to wrap up the meat side,leaving the skin side up and uncovered.Keep it overnight in the fridge to dry up the skin.

5:Preheat oven at 350 F(adjust the temperature according to your own oven or broiler,I set my broiler at low setting)remove aluminum foil and place it on the tray.Brush skin with some oil.Place pork belly on the rack with skin side up and roast for 30 minutes.Then increase the heat to 400F and continue to roast till the skin crackles,about 20-25 minutes.(I broil each side of the meat for 20 minutes and then turn to another side for another 20 minutes)The skin should be golden brown at this stage.If there are any charred parts,scrape off using sharp knife.

6:Remove meat from broiler,leave it to cool down.Chop it up using a very sharp knife or chopper.Serve with chili sauce or soy sauce.


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About the Author:

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.