This is a must share fool proof recipe generously shared by my neighbor AL. She is a good cook, so we kinda "click". Every time we meet, the topic always stay around food, kids, good bargain... Before CNY, two of us went around the Western part of Singapore and loaded a 7 seater full of purchases, ranging from raw meat, fresh fruit, to dry goods and plants. Scary, right?
She recently told me she could make Roasted Pork. Hmm...that caught my attention because I never thought that one can make roasted pork at home. She said it's super easy. I kept asking her "Are u sure?". As far as I know, roasted pork sold in Singapore are produced in food factory (those with big ovens) which is then distributed to markets and hawkers. Some hawkers do have their own "Chinese ceramic oven" that produces high heat to roast and make the meat crispy and yet juicy. Those shops are authentic and usually many ppl patronize them.
She had tried but failed to crispy one like what her aunt made. So she asked her what the secret is behind it.
Again, thanks to AL for sharing. The trick is that you must rub the pig skin with vinegar and salt, then season the "rib" with herbs of your choice. I use salt, grounded pepper corn, pepper, 5 spice powder to season the meat. Afterwards, you must leave the meat in refrigerator for a couple of days without using clink film or box to contain it so the piece of meat is allowed to dry. The dryer, the better. Set your oven to 200 deg C and bake for 25-30min. A tender, juicy and crispy roasted pork will appear in front of you that you couldn't resist ;>
My hubby immediately asked for a can of beer to eat with it. "Hai Xien" sauce (red sweet sauce which use for "Yong Tau Foo") & mustard will be perfect match.
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