Large piece of (boneless) belly pork in one piece with the rind still on (about 2 - 2-1/2 lbs) Try to get a piece that is evenly half fat/half lean meat) Salt, MSG Powder (Ajinomoto) Water Cooking Oil for deep frying
1 Tbsp Salt 2 tsp Sugar 1 tsp MSG powder 2-1/2 tsp Chinese 5-spice powder Optional: 1 ½ tsp Hoi sin sauce
Red Sweet & Sour Sauce:
1/2 C Tomato ketchup 1/2 C Sugar 1/2 C White vinegar 1 thin slice of fresh Ginger root 1 Onion thinly sliced in rings and gently fried in oil until translucent - do not let them 'brown'or caramelize! 2-3 Tbsp frozen Green peas - cooked
STEP 1: Add the pork belly (rind side facing down) to a large frying pan of shallow boiling water and boil the rind side for 10-15 minutes.
Take out of water, and place on chopping board.
Sprinkle lightly with salt & ajinomoto.
Pierce rind well with 2 pronged carving forks.
Repeat using the sharp points of 2 knives making lots of small slits.
STEP 2: Mix all the marinade ingredients together. Rub marinade over the LEAN meaty half of the roast (not on the rind!).
Place pork on rack in an oven pan with the rind side facing down & the lean meaty side facing up.
Roast in oven at highest oven temperature (400 degrees F) for about 20 minutes, or until the lean, meaty side is throughly cooked yet still tender. (Juicy and pale pink in color) Do not overcook!
STEP 3: Remove from oven. Place on chopping board rind side facing up.
Rind side: Slice into long strips (about 2 inches wide), cutting through rind until you reach the lean part of the meat. But do not slice through the lean meat!
Deep fry the rind side (only) in hot oil until LIGHT GOLDEN BROWN in color. Do not overcook or rind will become too tough & hard.
Let the roast rest (rind side facing up) until cold. Chill until serving.
Just before serving, chop into slices with Chinese Cleaver. Serve cold, with red chinese sweet and sour sauce
Red Sweet Sour Sauce: Combine all ingredients in small pot and warm together gently. Serve warm sauce in a small dish next to chilled pork slices. (Using chopsticks, the pork should be dipped into sauce at table, or sauce may be spooned over the sliced meat.)
Although this is a recipe which requires alot of work~~believe me, it is WORTH all the effort! It's Chinese 'restaurant quality' and is ideal as a Chinese buffet dish, used as a garnish for saimin or hot noodle dishes, or used as an ono lunchbox filling. Large portions can be chopped into strips and frozen separately. Just defrost when/as needed. To make things easier: you can prepare the roast pork ahead of time (I usually prepare it at my ease one day before I will need to actually serve it up, thus sparing myself the fuss and stress on serving day itself...!)
Great with fluffy white rice, and kim chee or sweet yellow daikon pickles!