Crispy Roast Pork by Yvonne Mah

Ingredients
1 kg Pork Belly
1 tbsp Rose Wine
1 tsp Salt

Marinade
2 pieces Red Fermented Beancurd
1 tbsp Abalone Sauce
1 tsp Sugar
1 tsp 5-spice Powder
1/2 - 1 tsp Pepper

Method
1. Rinse pork belly and pat-dry. Make a few slits on the pork belly & season with the marinade except on the skin. Drizzle the skin with Rose Wine and rub well with salt.
2. Place the seasoned pork with the skin side up and chill in the fridge uncovered overnight.
3. Place some water in the baking tray and arrange the pork belly on a grill rack with the skin side up. Bake in a turbo convection oven at 200 deg for 15 mins.
4. Remove the pork belly and poke as much holes on the skin. Continue to bake for another 10-15 mins. Repeat this process until you can't poke anymore holes. By now the skin would be cooked and crispy.
5. Leave the pork belly to rest before slicing.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780256435376768/