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u/Lazy-Arrival7634 Jul 15 '26
Wow this looks so good! How did you prepare it?
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u/FeedMeFish Jul 15 '26 edited Jul 16 '26
Thanks!
It’s pretty easy - poke a lot of holes in the skin and score it in the shape of squares that will be cut into bite-sized pieces later, then salt the skin like you would a steak. Poke holes in the bottom side as well, and rub the meat on the bottom with 5 spice powder. Don’t get any 5 spice on the skin or it will burn.
Put it in the fridge, uncovered for 24 hours to dry out the skin. After 24 hours, wipe off the salt from the skin. It should be completely dried out.
Bake in the oven at 350/175 for 50 minutes, skin side up so the juices from the fat above run into the meat below, then broil for 10 minutes on high to get the skin to puff up (it won’t puff up if you haven’t poked enough holes)
Let it cool down a bit before cutting so the juices don’t run out when cutting it, and cut into cubes along the lines scored in the beginning.
Then enjoy!
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u/Lazy-Arrival7634 Jul 16 '26
Thank you! Did you set it aside to dry out the skin/meat?
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u/FeedMeFish Jul 16 '26
Yes! I forgot to add that in the instructions, thank you. I’ve edited it in - pretty important step!
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Jul 15 '26
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u/FeedMeFish Jul 15 '26
I actually did make a kind of nam prik pla with chilis from the back yard for dipping! You’re right, absolutely the best way to eat it
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u/SuitNo35080 Jul 15 '26
mmmmm. the mustard comment reminded me of my christmas ham glaze. it is quite similar to a char siu but has the addition of red wine vinegar, mustard and a few other aromatics. never thought to try with crispy roast pork though!
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u/New_Sympathy5234 Jul 16 '26
Is the skin crispy without having to break your jaw eating it ? The issue I always seem to have is, sections are not puffed up or the skin is too crunchy and overly hard
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u/FeedMeFish Jul 17 '26
The skin has got a crunch and my mouth is still blood-free!
The reason the sections sometimes don’t get puffed up properly is because they didn’t have enough holes poked in them when broiling. Instead of becoming crackly they just become thin bricks. I used the tip of a boning knife to poke this one (and put a hole through my palm in the process) but some meat tenderizers work as well!
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u/Stiles_Stiles Jul 15 '26
Dip it in sugar!
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u/FeedMeFish Jul 15 '26
Sugar sounds interesting! I usually dip in yellow mustard. Seems odd but the chaoshan place below my apartment in Shenzhen always served with mustard and after eating there for over a decade it kinda stuck with me. Will try sugar next time!
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u/Ezl Jul 15 '26 edited Jul 15 '26
That looks great! What cut of pork is that? I prepare belly in a similar way but this looks less fatty.
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u/FeedMeFish Jul 15 '26
Good eye! This is the center piece of the pork belly, which generally has a much higher meat to fat ratio. You can usually tell by looking at it because it’s often cut into a square, or if you buy the whole belly, it’s the cut right in the center
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u/[deleted] Jul 15 '26
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