Crisp Chinese Pork Recipe

I love having a Chinese takeaway at the weekend and I wanted to see if I could create my own Chinese night at home. Most of it was ok, but it was just not the same, not to mention that I spent more on ingredients than just ordering the takeaway in the first place.

Anyway the things that did work, were lovely, and they were really tasty; one recipe that went well was the crisp Chinese pork. I had found the recipe from a Ken Hom book, lucky I had done my reading in advance of cooking up the Chinese meal as the pork needed to be dried out over a period of 8 hours.

So if you are wanting to try your hand at making this delicious recipe, here it is:

Serves: 4 -6 people
Preparation time: (8 hours for the pork to dry) then 20 mins
Cooking time: 2hrs 30 minutes

Ingredients

  • 1.5kg of boneless pork belly keeping the rind on
  • 2 tsp Chinese five spice
  • 2 tbsp ground Sichuan peppercorns
  • 4 tbsp coarse salt
  • 1 tbsp sugar

Utensils 

  • Meat hook(optional)
  • Sharp knife
  • Large pot
  • Ladle
  • Wok
  • 2 x roasting tray

To Cook

  1. In a large pot add water and bring this to the boil
  2. Whilst the water is boiling, you need to place the pork into a roasting tray so that rind is facing upwards, and using the sharp knife pierce the skin all over
  3. Once the water is boiled, using the ladle slowly spoon this over the pork, three to four ladles should be enough, and set it to one side
  4. Heat your wok until it is very hot
  5. To this add the spices of the peppercorns, five spice, salt and sugar
  6. Stir fry for 3 minutes
  7. Allow this to cool for 5 – 10 minutes
  8. Whilst still slightly warm rub the spice mixture onto the flesh of the pork
  9. Now leave the pork to dry for 8 hours, or leave it overnight – you can leave this on a new clean baking tray, or if you have a meat hook you can attach it and hang it out to dry
  10. Once dry and you are ready to cook, preheat the oven to gas mark 6/200C
  11. Place the pork straight onto the oven rack, middle is best, with the rind side facing upwards
  12. On the oven rack below this place a roasting tray with some water in it
  13. Roast for 15 minutes
  14. Reduce the oven temperature to gas mark 4/180C
  15. Cook for 2 hours
  16. Increase the heat to gas mark 8/230C
  17. Leave for a final 15 minutes
  18. Remove from the oven and allow to cool
  19. Serve in strips or as bite size chunks with a dipping sauce

This is such a simple recipe where less ingredients make for a tasty dish. The technique used is one that they use to make peking duck. By leaving it to dry and cook slowly the pork meat is going to be very tender, whilst the top of the rind is going to be lovely and crispy.

This post was written by Joe Davies, home and garden blogger, on behalf of Culshaw Bell Handmade Kitchen Furniture.

Image: avlxyz

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