mycookerygarden

More roast pork attempts. 7 Apr 2019 Five spice powder made it dark. The skin was a little burnt. So had to scrape off the black parts. 19 Apr 2019 Port wine made this roast pork very dark in color. It is not burnt. Just that the meat part had been marinaded in a mix that had a few tablespoons of red port wine. Nice sweetness.    

Started pizza dough around 4pm. Rested till about 6pm. Pizza ready by 8pm. Used up some old Emmenthal cheese and Swiss ham in the freezer. Didn't open a can of tomato sauce, instead used the tubed Migros pomodoro paste. OK. Even spread a thin layer of mayonnaise first on the dough. Pathetic shaping skills but luckily, the crust was nice after baking. Raw salad of kale and cucumber with Yuzu soya sauce salad dressing. Kept veg easy with tasty pizza.

I made sio bak (roast pork belly) here in Singapore to see if I can get the crispy, crackling skin. I haven't tried this recipe yet, to be able to roast the pork immediately with a layer of salt on the skin. https://rasamalaysia.com/chinese-roast-pork/ Instead, I have prepared the pork belly by poking holes on the skin and then, marinating the meat part with salt, pepper and five spice powder. I also rubbed some salt on the skin and dried it with paper towels. Then, I wrapped the meat part in aluminium foil, leaving the skin exposed in the refrigerator overnight. Maybe, I shall try to insert a few garlic cloves into the meat as per the rasamalaysia recipe before baking and also have a tray of water at the bottom of the oven. Anyway, the first attempt was using Frozen, Thawed pork belly and only left in the fridge for about 6-7 hours. Some parts of the skin did not crisp so much. The meat was dark in color because I had marinated it with soya sauce. Uneven crackl

There are quite a lot of recipes for roast pork with crispy skin. I used to think it was quite difficult to get the skin to be crispy but after several attempts at my sister's place, I think the basic steps can be repeated successfully. This recipe uses a salt layer on top of the skin for the first bake. https://rasamalaysia.com/chinese-roast-pork/ https://www.bbc.com/food/recipes/roastporkwithcrackli_67344   https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html 1) Dry the pork. 2) If the pork piece is quite thick, then score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. 3) Rub seasoning (salt, soya sauce, pepper, oil, etc) onto the meat and also the skin. But dry the skin afterwards. Rub salt into the skin. 4) Leave the whole piece uncovered in the fridge for a few hours. Overnight will be better. 5) For baking, wait for the meat to return to room temper