Roast Pork 燒肉

During our trip to Hong Kong, we picked up a “meat tenderizer” which looked like an instrument of torture. In a twisted way, since I purchased this instrument, I’ve been dying to try to make roast pork 燒肉 at home – and the family christmas get-together was a perfect opportunity.

My mum ordered a 1kg pork belly slab and I got right to work. The result was pretty perfect – the skin was crispy but not too stiff and it stuck on nicely to the meat. The fat melted perfectly over the two hour bake and cutting through the pork slab was truly like cutting through butter.

 



For this, I actually mashed up two recipes:

The seasoning for the pork was from Wokoflife:

  • 2 teaspoons Shaoxing wine
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon five spice powder
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons rice wine vinegar
  • 1/2 cup coarse sea salt

& the technique which involved making a bath of milk and white wine and suspending the slab on a knob of garlic to cook was actually from was from Bearnakedfood.

It’s a pretty forgiving dish with a satisfying result – I swapped out rice wine vinegar for sushi vinegar since that was what I had, I used leftover white wine to make the milk bath and I didn’t have a full knob of garlic so I used two onions to help suspend the pork slab.

Using the meat tenderizer felt strange to me because the pork skin was so…elastic. Quite a bit of force was needed to pierce the pork skin with the sharp metal pins but each time, the skin just bounced back and the holes sealed off and disappeared. I jabbed the meat for quite a while but sort of figured that the idea was to make micro-piercings on the skin instead of visible holes? Well, anyhow, this worked and gave the pork skin a crispy texture.

I know I’ve only made this once but the process was so easy and the outcome was so good that it’s pretty much earned its spot as one of my favourite things to make. Now, to move into our new place and get that oven started…

 

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