My hubby loves pork, me not so much which is why I hardly make pork at home. I love bacon and ham but when it comes to pork meat, I can’t get over that pork after taste.
In Nepal, Newars don’t consume pork. Pig is thought as a dirty animal who rolls in mud and eats garbage. You are not allowed to bring pork meat inside your home or consume it. If you do it, then you are considered as untouchable. However funny thing, wild boar is consumed as delicacy.
I never tasted pork until I came here. One of my housemate used to make mind blowing hot and soupy pork curry. When I tried it first time, the curry was so hot that I didn’t know what pork tasted like. After consuming that curry, I started consuming it but wasn’t a big fan.
These days as I’ve mentioned earlier, we don’t dine out as often and hubby has been missing his favourite dish crispy roast pork. So I decided to make this dish as treat for him.
The look on his face was priceless when he saw it coming out of the oven. His excitement gave me a real sense of contentment that you get when you cook for your loved one and they love it.
I’m amazed it tasted so good even I ate it.
So here’s my recipe for five spice pork belly with crispy crackling.
A slab Pork belly
6 cloves of garlic
Thumb sized piece of ginger
1 tablespoon of Five Spice powder
8-10 sichuan peppers
4 red chillies
2 tablespoon of vegetable oil
Salt as per taste
In mortar and pestle, pound garlic, ginger, chillies and sichuan pepper. Add five spice powder and make a fine paste. Add vegetable oil and mix. Set aside.
Score a crisscross pattern in pork skin with a sharp knife. Rub in the spice mix to coat pork belly. Leave it in the fridge overnight or at least for 2-3 hours for flavours to infuse pork.
Pre heat oven to 240 degrees celcius for 5 minutes or until oven is hot.
Scrape off the spice rub off skin (only skin) and pat dry with a paper towel. Rub in 2 tablespoon of salt on the skin and rest if the meat.
Place it in a oven tray and roast it for 20 minutes to crisp up the skin so it’s crackling. Turn the heat to 200 degrees celcius and cook for 40 minutes.
When ready, let it rest for 25 minutes. Cut up pork belly into bite sizes pieces and serve it with steam rice and veggie stir fry. Enjoy crispy cracklings with succulent pork belly. It’s so yummy. (PS- I left it for 5-10 minutes longer as I got distracted, hence why it is slightly charred but nonetheless it’s so good)