https://deltanine.net/mw/index.php?action=history&feed=atom&title=Crispy_Roast_PorkCrispy Roast Pork - Revision history2026-09-11T05:31:25ZRevision history for this page on the wikiMediaWiki 1.32.1https://deltanine.net/mw/index.php?title=Crispy_Roast_Pork&diff=1431&oldid=prevMina: Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *1 kg (about 2 lb) skin-on pork belly *sea salt *vinegar *five spice *vegetable oil <..."2018-08-13T07:34:34Z<p>Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *1 kg (about 2 lb) skin-on pork belly *sea salt *vinegar *five spice *vegetable oil <..."</p>
<p><b>New page</b></p><div>===Ingredients===<br />
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"><br />
*1 kg (about 2 lb) skin-on pork belly<br />
*sea salt<br />
*vinegar<br />
*five spice<br />
*vegetable oil<br />
</div><br />
===Asian ‘slaw:===<br />
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"><br />
*1 green apple, cut into thin matchsticks<br />
*3 cups finely shredded Chinese cabbage (wombok)<br />
*½ cup coriander (cilantro) leaves<br />
*1 long red chilli, deseeded, finely chopped<br />
*2 tbsp fish sauce<br />
*2 Tbsp lime juice<br />
*2 tsp caster sugar<br />
</div><br />
===INSTRUCTIONS===<br />
*First up, you need to prepare the pork belly…this is a crucial step to achieve crispy crackling. Pat dry your pork belly with paper towel. Take a very sharp knife (a sharp utility or stanley knife works well) and cut lines across the pork skin about 1 cm apart. You want to cut through the skin and but only a couple of millimeters into the fat underneath. Now rub the skin with about a tablespoon of salt. Sit your pork belly on a baking tray and chill in the fridge (uncovered) for at least 2 hours (overnight is even better).<br />
*Preheat oven to 200°C/390°F.<br />
*Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt. Place the pork belly skin side down in a roasting dish. Top with baking paper and place an oven-proof weight on top (a cast iron pan or a heavy casserole dish will work well). Roast the pork belly for 1 hour. Then remove the weight and baking paper and turn pork belly over so it is skin-side up. Roast for a further 10 minutes.<br />
*For the Asian ‘slaw, mix all ingredients in a large bowl.</div>Mina