Chinese 5 Spice Crispy Belly Pork...

[extraT]

Tomorrow I am going to make a Chinese 5 Spice, Cripsy Belly Pork. It will eventually find it's way into an Egg Fried Rice, in a kind of pulled/shredded/shopped into little pieces pork rice with essentially cripsy bits! (I hope that makes sense!)

Anyway, i'm a bit short of time tomorrow so I was thinking of scoring, salting and seasoning the beast tonight, and then cutting it into strips tomorrow before bunging it in the oven with a little oil. I think this will speed up the cooking time while still giving me a nice cripsy bits? Obviously it will the be chopped into smaller pieces for the rice!

What do you think? x

[calibrax]

I would cross score the skin deeply, into the size of bits that I want, but I would leave the meat part intact until after cooking. The reason is that if you cut it into strips then the nice tasty fat will fall through and be gone, and you risk having the meat dry out.

Also easier to make sure the crackling stays topside if you only have one piece to work with... strips WILL fall over!

[ssray]

Why not cook it in water first? did it with crispy lamb belly

[Wadeski]

yes you can steam first.

The issue with cutting it into slices is if your oven is hot enough to crisp the fat, you are going to really overcook thinly sliced meat.

[Ice White Socks]

There is a Sichuan dish called twice-cooked pork using pork belly. Basically boil the meat for 45 mins- take out and chill right down- then thinly slice and stir fry. Took me a while to get right but the pork comes out almost like bacon!

[zygalski]

The Rick Stein recipe is amazing. I've made it several times.

http://noshanduttertosh.blogspot.ch/2012/03/rick-s...