Chinese roast pork

This is a really simple dish.

You rub Five-spice powder on the meat side of the belly pork and score the rind and rub it with salt.

When you want to cook the meat, you need to put it in a roasting pan with a rack in it. Then you pour some boiling water into the pan and put the meat on the rack.

You heat the oven to the maximum and cook the meat on that heat for about 30-40 minutes and then reduce it to around 180C and carry on cooking until the crackling is done.

I served this with steamed Thai jasmine rice, sautéed beansprouts and steamed baby pak choi.

The leftover meat can be used in stir-fry dishes or chopped up quite small in an egg-fried rice dish.

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One thought on “Chinese roast pork

  1. Pingback: My Chinese version of the Sunday roast | Carole's Stuff and Occasional Nonsense

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