Ever since I bought the electric oven end of last year, I have always felt guilty about it. You see I bought it on a whim using shopping vouchers that my boss gave me. It costed close to RM 300, and I have only used it to bake garlic bread, simple mac and cheese, and slightly upgraded frozen pizza. I have always wanted to try out all those fantastic baking recipes on Jamie Oliver’s FoodTube, but it was just that, want with no action.
So a couple days ago I bought a slab of pork belly, again on a whim, as I decided to try roasting my own crispy pork belly 烧肉(Hokkien: Sio Bak, Cantonese: Siew Yoke).
Today I decided to take action. First step was to look for the recipe and methods on Youtube.
My mood pummeled. Vinegar? Five Spice Powder? Leave refrigerated overnight?? Why is it so troublesome??
I decided to look for another video.
Crap! This is even more daunting!! Wipe dry this, wipe dry that?? Boil the pork first??! At this point of time, I already decided that it is better to just go to the chicken rice stall and buy the damn finished good. The hassle is not worth it!!
So I went to the kitchen and stared at that slab of pork belly. Then I decided, screw it, I’ll make the lazy man’s version of roasted pork belly. If it fails, it fails. Who cares.. the meat’ll end up in my tummy one way or another..
Steps (and what I skipped):
- Season pork belly (meat side) with salt, pepper,
five spice powder and whatnot.
- Wipe dry pork belly skin, and season with salt
- Poke holes on the skin.
Put it back into the refrigerator for overnight.
- Take the pork out,
wipe another layer of vinegar on the skin. Pre-heat oven to 180°C. Put the pork onto metal plate / cover with tin foil. Put the pork into bake for 1 hour-ish. Increase oven to 200°C, move the skin side closer to heat to broil it for another 15 or 30 minutes.
- Pre-heat the oven to 200°C upper and lower element heating, stick the slab of meat to the upper tray of the oven, roast for 1 hour.
Maybe I was expecting the worst, the outcome was a pleasant surprise..
I think it looks not too shabby, eh? I guess I could have done a few things better. The skin could use more holes poking I suppose, or maybe I should’ve chosen a piece of meat that has thinner skin, it was crunchy no doubt, but difficult to bite off. And I probably should have seasoned the meat with a bit less salt.
But all in all, it was a passable outcome I think. I conclude that vinegar and five spice powder are unnecessary ingredients to make this thing work.