Tuesday, July 31, 2012

[Tony's Creation]Roasted pork belly in Chinese style

[Prep: 30 minutes | Cook: 35-45 minutes | Serve: 4 people | Calories: N/A ]

.: Ingredients :. http://tonykarenkitchen.com/

1- Pork belly, 650g
2- Sand ginger powder, 2 tbsp
3- White Vinegar, 3 tbsp

.: Seasoning :. http://tonykarenkitchen.com/

1- Chinese cooking wine, 2 tsp, optional
2- Sugar, 1 tsp
Cold water, 1 litre
4- Salt, 2 tbsp)
5- Light soy sauce, 1/2 tsp
6- Five spices powder, 1 tbsp
7- Chicken powder, 1/2 tsp, optional

.: Steps :. http://tonykarenkitchen.com/

1- Heat the pan with 3 tbsp of water over high heat.  Put the pork into the pan (skin face to the pan) and blanch the skin for 30 seconds.  Dry the pork well.  Use a meat tenderizer type of tool. Poke the pig skin until it is full of small holes.  Coat the pig skin with a thin layer of vinegar. 

2- Mix all the seasoning together.  Arrange the pork in a container.  Add in the seasoning slowly until it covers the meat and reach about 2-3 cm below the pig skin (don't let the seasoning reach the skin area).  Keep it in the fridge for 4 hours or overnight.  Remove the pig from the seasoning and dry it out.  Coat it with the sand ginger powder
Using Halogen Oven:
Put the pork in the oven (skin face up).  Bake it with 200 Celsius for 35 minutes (if the pork is thick, bake it for 40-45 minutes).  Take it out from the oven and let it rest for 10 minutes.  Dice it and serve it in hot

Using regular oven:
Preheat the oven with 200 Celsius.  Put the pork in the oven (skin face up).  Bake it for 30 minutes with the top heating element.  Then bake it for another 15 minutes with bottom heat element (if not selectable, cover the pork with an aluminium paper).
  Take it out from the oven and let it rest for 10 minutes. Dice it and serve it in hot.
.: Tips :.http://tonykarenkitchen.com/

1- Pig skin will be firm after blanched for 30 seconds.  It will easier to poke the pig skin.
2- It is prefer to use the meat tenderizer to poke the pig skin.  The holes on the pig skin must be dense
3- Let the pig skin to dry so that it will be crispy after cooked.  Using vinegar is serving the same purpose.
4- Brine the meat so that it will be juicy and tender
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