Happy National Day !! Is everyone watching the NDP on tv today ? Or catching Pokemon somewhere ? It was a fantastic yet hectic 4 day break for me !! Though I still didn’t get to rest much as I intended to, but still, anywhere away from work is always good though never enough !! LOL. And as much as I planned, I managed to try cook and bake several items on the to-do-list and hence, I am as happy as can be !!
And on a public holiday like such, nothing beats having some of these crackling roast pork (together with some beer for some) while enjoying the NDP parade live on the screen. As you can see, this is indeed an ultimately crackling roast pork and it stays its crispiness despite leaving it at room temperature after several hours.
It’s quite a fool proof recipe and I would say, it’s quite the best roast pork I ever had !! And I am sure some of us would have the problem of the skin has turned crisp and charred while the interior of the pork is still uncooked, after all it’s a huge and thick chunk of meat we are dealing with. To counter this issue, I actually pre-cooked the pork belly in boiling water and this really does help in achieving a very crisp skin with a tender and juicy meat.
Grab some fresh pork belly from PurelyFresh online today to serve up this very irresistible and aromatic dish ! And here’s sharing the simplest and most effective method to get this roast pork crackling !
- 1 pc pork belly, approx. 500g
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp vinegar
- 1 tbsp salt
- some oil
- some boiling water
- Place the pork belly in a pot of water, skin side down fully submerge and allow the water to boil. Allow the pork to stay in the water for at least 15 minutes.
- Reduce to heat to low and allow the pork to continue simmering in the water for another 15 minutes.
- Remove the pork belly from the water and using paper towels, pat them all over the pork till it is fairly dry.
- On the meat side of the pork belly, make a few slits on it but do not make it too deep. Thereafter, rub the onion and garlic powder all over the pork belly.
- On the skin side of the pork belly, rub the vinegar all over the skin, followed by the salt. Rub the salt all over the skin too.
- Using more paper towels, pat the pork belly all over once again to soak up excess water.
- Using a roast pork pin, poke the pork belly all over. But do not poke it too deep until the fats section.
- Using a piece of aluminium foil, wrap the meat layer of the pork belly but leaving the skin exposed. Leave it in the fridge to dry up for at least 4 hours.
- Apply a layer of oil on the skin of the pork belly and air fried it for 30 minutes at 200 degrees C.
- After the 30 minutes is up, remove the tray from the air fryer (but not the pork belly yet), poke for another 1-2 times on the skin area. Return the tray back to the air fryer and air fried the pork for another 25 minutes at 200 degrees C.
- Cut the pork belly into smaller cubes after it has cooled down. Serve.
You can also use the oven instead of the air fryer but be prepared for alot more cleaning after that if using the oven !