Saturday, September 12, 2009

Special Crispy Roast Pork

Remember I said that babe and I went to the market last week and bought one big slap of three-layer-pork because I wanted to try and make the special crispy roast pork? Well, I didnt do it last week because I wanted to look for the string to tie the pork but dont know where to get it. Finally, today, I decided that since I cant find the string, why not use babe's bonsai's wire to tie the pork up. All I need is something that is strong enough to hold the peice of meat together and not melt in the high heat of the oven.

After searching online for tips to make the pork skin crispy, I finally tried to make my first crispy pork using the convention microwave oven. I must say, it did turn out pretty good although there are still some parts of the skin that didnt crackle as well as I want it to be. What really surprised me was that the pork didnt shrink as much compared to when it is layed out flat.

If you want to attempt this, must make sure you get a really good piece of three layer pork with not too much fat or meat. Equal balance will ensure that the taste is superb and light as well. The pork was marinated with just salt, pepper and butter. And I only marinate the meaty part and left the skin untouch. When ready to cook the pork, I run hot water over the skin. You will see the skin actually shrunk slightly. Then pour some vinegar or lemon juice over the skin and rub some salt over the skin.

Bake the pork skin side up at 200 degree celcius for about 2hours. Every half hour, take the pork out and brush some vinegar or lemon juice on the skin and continue baking. As different oven behalf differently, make sure you keep a check on it. If any part of the pork is ready but others not, cover the ready part with aluminium foil (shin to avoid it from getting burn.

So the results to share:



RK said...

is the skin really crispy??

JenJen's Place said...

RK, YAP!!! and the meat is very juicy and tender :P