Chinese Roast Pork Belly- Revisited ~ 脆皮燒肉

I've posted a  Roast Pork  belly recipe before but this time I made this with some changes to the method.  The ingredients are more or less the same as per my previous post.   I've seen on the internet that some recipes called for the piece of pork belly to be 'precooked' by blanching the piece of pork belly in some light boiling water for a short while, before poking holes on the skin.   I was game to try and I wasn't disappointed.  The skin stayed crunchy for many hours, much to my delight.  With the current high prices of food and goods, my butcher remarked that 'you'll get more to eat, if you DIY' and  I totally agree with him :)

Recipe for Chinese Roast Pork Belly  ~   脆皮燒肉

Ingredients

• 900 gm Pork Belly

Marinade (A)

• 1 tsp coarse seasalt
• 1 tsp 5 spice powder
• 1 tsp sugar
• 2 Tsps Shaoxing wine

Marinade (B) for the skin

• 1/2 Tbsp fine salt
• 3/4 Tbsp vinegar

Method

1. Mix all the ingredients in Marinade (A), set aside.
2. Put adequate water in a wok, bring to a light boil, put in the piece of pork belly, turning over now and then, for 8 to 10 mins.
3. Remove and pat dry with paper towels.  Let cool.
4. Poke holes on the skin with a sharp knife or a sharp toothpick, wipe off any excess oil.
5. Turn over the pork belly, make 4 cross cuts on the meat.  Rub evenly, giving it a good massage with Marinade (A).
6. Turn over again, rub the skin with vinegar, then with salt.  Place the pork belly, meat side down on a plate, to sit and absorb in the flavour.  To air-dry the skin, place the pork belly in the fridge, uncovered, overnight.
7. Remove the pork belly from the fridge, let rest @ room temperature for a while.  Again poke holes all over the skin, as dense as possible.
8. Place the pork belly on the middle shelf of a preheated oven @ 200 deg.C.  Place a foil lined pan with water beneath to catch the oil drippings.
9. Bake for 40 to 45 mins., then switch on to grill for 1 to 2 mins. till skin starts to bubble evenly.
10. Remove from the oven and let cool before cutting up the pork belly to serve.

Note :   For an even bubbling, the skin must be perfectly dry.  Wipe off any excess oil before grilling.