Sunday, September 1, 2013

Chinese Roast Pork

All my life I thought roast pork is something that you have to get at a chinese restaurant or a chinese roasting market. Who would have thought this actually can be done at home?!

1 large even layer pork skin with fat and meat (my trial was without meat - used the meat for kalua pork)
garlic salt
five-spice powder

1) Par-boil the pork in boiling water, about 10 minutes
2) Remove and rinse pork, discard the hot water
3) Wipe pork dry with paper towels
4) Prick the pork skin with something sharp. (If you have a meat pricker, use it. I didn't so I used a toothpick, it broke in half, then I used both sharp ends but it got dull, so I end up using a sharp knife and stab it all over the skin)
5) Use a knife and score the skin lightly (score = make diagonal cuts across the skin)
6) Rub the pork skin with garlic salt and five-spice powder, generously if desired
7) Refrigerate the pork with skin side up uncovered overnight (this will help dry the meat further)
8) Remove pork and place it on top of a rack on an oven safe tray, skin side up.
9) Bake pork at 400 degrees for about 25 minutes.
10) Turn bake to broil until the skin bubbles and turns to golden color, maybe another 25-40 minutes. (I recommend you watch it...if it's your first time, just for fun. It was pretty fun seeing the skin bubbles!)

 how do you like my disposable rack?

11) Remove from oven, let cool enough to the touch, chop them up into pieces.

Yes, in butcher knife chop if you have one. I didn't have one and end up using my palm to pound that thing down, it was pretty sore.

All in all, I really enjoy making this. I don't think I had this much fun watching the oven!

Taste testers gave me the thumbs up! Now it's your turn!!

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