I have made the Chinese Roasted pork recipes 2 different way. This time, I make an improved version. The steps are much more simple. And the successful rate is much higher. Check out my video. I will show you all the tricks and tips.
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Equipment
- 1 pair of kitchen scissorsfig9
Ingredients
- 900 g pork belly
Seasoning
- 2 tsp shaoxing wine (fig1)
- 2 tsp light soy sauce (fig2)
- 1 tsp chicken powder (fig4)
- 1 tsp sugar
- 1 tsp sea salt
- 1 tbsp galangal powder (fig6)
- 1 tbsp Chinese 5 spices powder (fig3)
- 2 tbsp water
vinegar mixture
- 1 tsp white vinegar (fig7)
- ½ tsp baking soda (fig8)
- 1 tsp water
Instructions
- Wash and dry the pork. Use scissors to cut through pork skin and fat layer (but do not cut through to meat)
- Rub the seasoning on the bottom and all sides of the pork. Coat thinly the white vinegar and soda mixture (mix the soda with the water) on the pork skin
- Put the pork into the refrigerator uncover for 6 hours
- Dry the pork skin in air fry by air frying it 80°C/180°F for 1 hour.
- Increase the temperature in air fry to 200°C/400°F. Air-fry the pork for 28 mins
Notes
Ingredients - Click to enlarge the image
Gas fryer and oven cooking time and temperature for drying the pork skin
Gas fryer:80°C/180°F > 90 mins
Oven:100°C/225°F > 90 mins (convectional fans mode on)
Cooking time and temperature
Gas fryer:210°C/450°F > 35 mins
Oven:240°C/500°F >10 mins (grilling mode on), then increase the temperature to210°C/450°F > 30 mins (convectional fans mode on)
Gas fryer and oven cooking time and temperature for drying the pork skin
Gas fryer:80°C/180°F > 90 mins
Oven:100°C/225°F > 90 mins (convectional fans mode on)
Cooking time and temperature
Gas fryer:210°C/450°F > 35 mins
Oven:240°C/500°F >10 mins (grilling mode on), then increase the temperature to210°C/450°F > 30 mins (convectional fans mode on)