Whose sick of this cold windy weather? I'm definitely a spring/ summer person, i don't thrive in cold weather and i don't like being wrapped up in layers among layers of clothing but what i love about winter is cooking comfort food, roasted veges (YES!), roasts and heart warming soups and stews!
I am so glad the weather had warmed up significantly in the last fortnight or so! its good to feel the warm rays on sun on my daily walks/ bike rides, it makes me smile!
What i would really miss about winter is making this roast pork, yes i can make roast pork in winter but when the weather is sweltering hot, the last thing i would want to do is pluck hairs off a slab of pork belly and sit in front of an oven cooking roast pork and crackling. So i made this last week before the weather warmed up. look at how pretty this piggy is?!?
i look my best from this side ;) i need to find a more even slab next time to make sure it cooks more evenly.
The ingredients and methods to make this is actually really simple and easily accessible, it is just a tad time-consuming.
1-1.5 kg pork belly slab
1/2 Tbsp chinese cooking wine. i used rose wine
2 tsp iodised salt (for rubbing) additonal 3½ tsp salt (for seasoning)
2 tsp sugar (i used caster because it's finer)
1 tsp five-spice powder (available from asian grocery shops)
1. combine the salt, sugar and five spice powder in a dry bowl and mix well.
2. rinse and pat dry the pork belly, then use the underside of a knife and scrape the surface.
3. set a saucepan of cold water on stove top and blanch the pork belly in boiling water for about 15 minutes, until the skin is soft to touch. make sure the water is still cold when you put the pork in so it doesn't lose the meat juices.
4.Drain well and wipe dry with paper towels.
5. use clean tweezers and tweeze out remaining hairs. (think of delicious crackling to keep you motivated!)
6. Use a fork to poke as many holes in the rind as you can, the more holes the more crackling crackle you get.
7.Turn over to the flesh side and cut a few slits on the flesh to help absorb seasonings better.
8. Rub wine evenly all over the pork. Let rest in fridge for a while.
9. remove from fridge and rub seasoning all over the flesh ONLY. Make sure there‘s no seasonings on the rind or the five-spice powder will stain and darken it as it cooks.
10. Wrap the pork flesh \with foil and leave the rind uncovered. Place in fridge, let air dry overnight in fridge.
11. Preheat oven to 250C
12. Remove pork from fridge and remove the foil covering the flesh. Letit come back to room temperature, approx 15-20 minutes
13. Poke the rind with needles evenly once again. oil will be released, so make sure you wipe it all dry.
14. Season the rind with remaining salt and bake for about 45 minutes, keep an eye on the crackling as it can easily burn. check if cooked after 45 minutes, if not grill rind until all crackling and delicious looking!
i also set some pumpkin in the oven to bake at the same time.
sliced up on a bed of pumpkin!
My parents don't usually fight over food, but they were fighting over who got the last piece. mental note ot self, make even number of pieces to avoid family violence at the dinner table.
Enjoy the remainder of winter guys! till next time,