After my first successful attempt in making roast pork (烧肉), I decided to make it again with more flavours. This time round, I marinated the meat with rice wine and fermented beancurd. While the meat was roasting in the oven, my mobile phone rang. The school called to inform that DD1 is not feeling well and I had to pick her up from school immediately.
Lugging DS2 and DD3, I had wanted to catch a cab but there weren't any in sight so we took a 20 mins walk to school under the sizzling hot sun. Thank goodness both DS2 and DD3 were cooperative and didn't make any fuss.
DD1 was in acute abdominal pain and she couldn't even walk out of the school's office. Everyone in the office started worrying that she may be suffering from appendicitis. Now, that got me really worried. While I was coaxing her to walk out to the main road to hire a cab, a very kind parent volunteer (Maria - I hope I got her name correct) offered to give us a lift home, without even asking where we live. I gladly took up her offer without any hesitation as I really needed help. And before I knew it, someone was carrying my 18kg DD1 to the car! I'm really appreciative towards these ladies for all the help they've rendered.
A visit to the doctor revealed that DD1 was constipated and that caused her acute abdominal pain (I suspect it was due to too much new year goodies and too little water). She was given saline laxative enema and in less than a minute, she cleared her bowels and was her normal cheerful self again :-)
Now, back to my roast pork. I was out of the house since 2pm and back at 2.45pm to drop off DD1's school bag and out again to bring her to the doctor. The queue at the clinic wasn't long but being a desperate mother, I consulted the patients ahead of us if they could let DD1 see the doctor first and I only got home at 3.45pm. The roasting had stopped.
Instead of roasting the whole piece of meat, I sliced them into strips and scored the skin, then used satay sticks (bamboo skewers) to hold them in place (a tip from Lily).
The amount of oil collected wasn't as much as the first time and the oven wasn't oily too. I attribute that to the scalding of the meat before roasting, not sure though.
Roast Pork II
1 piece of pork belly (around 1kg)
1.5 - 2 tsp fine sea salt
2 tsp five-spice powder
1 cube fermented beancurd
1 tsp rice wine
- Scald pork belly in boiling water for a few minutes. Drain and cool the pork belly completely.
- Score the skin using a sharp knife (see 2nd picture).
- Mix seasoning together and rub the meat with seasoning.
- Leave the pork belly in the fridge (uncovered) to season overnight. This will dry up the skin.
- Pre-heat oven up to 210C.
- Place pork belly (skin side up) on a rack with a tray lined with aluminium foil to collect the oil drippings.
- Roast the pork belly for 1 hour and 45 minutes or until you see " bubbles" all over the skin.
- Cool completely before chopping into bite-size pieces and serve.