During Chinese New Year, you can’t miss out on a spectacular festive dish! This ‘Crispy Pork Belly Roll’ is a recipe for pork belly that everyone who tries it calls ‘the most delicious I’ve ever had.
In foreign cultures, there's a popular term called "guilty pleasure," which refers to something you indulge in despite feeling a bit guilty about it. This "Crispy Pork Belly Roll with Glutinous Rice" definitely deserves a spot on that list. It might look indulgent, but once you taste it, you'll find that the crispy skin is delightfully crunchy and the pork belly is tender and smooth. The roasting process renders out excess fat, leaving the meat perfectly balanced between lean and fatty, creating a rich but not overwhelming experience. The crispy exterior contrasts beautifully with the soft, glutinous rice filling. Those who have tasted it can only say: "It's hard to turn back." The desire to keep eating embodies the essence of a guilty pleasure.
When it comes to the Chinese New Year, it's all about joy and good fortune, and you might not get the chance to enjoy such a dish more than once a year. So why not cast aside any reservations and savour this exquisite treat to the fullest? After all, Chinese New Year is about embracing good omens and enjoying the promise of a bountiful year ahead. This Crispy Pork Belly Roll with Glutinous Rice will surely live up to your expectations of good fortune. Without further ado, let's make this delectable dish together! Wishing you a prosperous new year, where your home is abundant and your fortunes are plentiful!
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Ingredients (serve 4-6)
Pork Belly Marinade
Pork Belly | 1200g |
|---|---|
Five spice | 2 tsp |
Soy Sauce | 1 tbsp |
Dark Soy Sauce | 1 tbsp |
White Vinegar | 2 tbsp |
Rock Salt | to taste |
Glutinous Rice Stuffing
Glutinous Rice | 100g |
|---|---|
Shiitake Mushroom | 2-3 pcs |
Dried Scallop | 8 pcs |
Dried Red Dates | 2 pcs |
Chestnut | 6 pcs |
Soy Sauce | 1 tbsp |
Water (of soaking mushroom) | 100g |
Steps
1.
Prepare Ingredients:
Soak dried red dates, dried scallops, and dried mushrooms in water for about 2 hours.
2.
Prepare the Pork Belly:
Cut the pork belly horizontally along the second layer of fat, also known as “cutting double layers,” making sure not to cut all the way through. Open the meat to create a piece that is twice the size of the original.
3.
Poke Holes:
Use a pork skewer or sharp knife to poke numerous holes into the pork skin. Make sure to pierce through the skin to the first layer of fat. This helps to release the fat during roasting and makes the skin crispy.
4.
Season the Pork:
Mix light soy sauce and dark soy sauce, and brush it evenly over the meat, avoiding the skin. Sprinkle five-spice powder over the seasoned areas.
5.
Apply Vinegar:
Brush white vinegar over the pork skin and let it sit for 10 minutes to allow the skin to absorb the vinegar.
6.
Add Salt:
After 10 minutes, spread a layer of coarse salt over the pork skin. This helps absorb moisture and makes the skin crispier. Place the pork belly in the refrigerator for 2 hours.
7.
Prepare the Filling:
While the pork belly chills, prepare the other ingredients. Slice the mushrooms, tear the dried scallops into pieces, pit and chop the red dates (reserve at least 100 ml of the soaking water), and chop the chestnuts. Rinse the glutinous rice.
8.
Cook the Glutinous Rice:
Combine the glutinous rice, mushrooms, scallops, red dates, chestnuts, mushroom soaking water, and a splash of soy sauce in a rice cooker. Mix well and cook using the rice cooking mode.
9.
Preheat Oven:
Preheat your oven to 200°C (392°F). Remove the pork belly from the refrigerator, scrape off the coarse salt from the skin, and pat the skin dry with paper towels.
10.
Assemble the Roll:
Lay out the pork belly with the skin side down. Spread a layer of glutinous rice mixture evenly over the meat.
11.
Roll and Tie:
Carefully roll up the pork belly with the glutinous rice inside. Tie the roll with multiple pieces of kitchen twine to secure it.
12.
Roast the Pork Belly:
Place the pork belly roll on a roasting rack with the skin side up and roast in the oven at 200°C (392°F) for 1 hour.
13.
Crisp the Skin:
After 1 hour, increase the oven temperature to 240°C (464°F) and roast for an additional 15 to 20 minutes, or until the skin bubbles and crisps up.
14.
Serve:
Remove the pork belly roll from the oven, trim the ends, and slice into pieces. Enjoy your crispy pork belly roll!
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