Traditionally, home-made roast pork with crispy skin can be done by poking holes on the pork rind. The more holes on the skin, the easier it gets to crackles. However, doing this takes endless effort and we end up buying expensive ready-made roast pork; the taste might not be 100% to our liking too.
This video now shows you how you can enjoy a piece of crispy cracking roast pork without huge effort to poke holes on the pork rind! All you need is a 24 hrs waiting time by leaving overnight in the fridge, then draw excessive water out from the rind with lots of coarse salt, off you pop it into oven and let the crackling magic happens!
Keto Crispy Roast Pork
This video now shows you how you can enjoy a piece of crispy cracking roast pork without huge effort to poke holes on the pork rind! All you need is a 24 hrs waiting time by leaving overnight in the fridge, then draw excessive water out from the rind with lots of coarse salt, off you pop it into oven and let the crackling magic happens!
Equipment
- Convection Oven
Ingredients
Ingredients for Marinating Pork
- 2 tbsp Shao Xing Wine (绍兴酒)
- 1/2 tbsp Golden Lakonto Monk Fruit Sweetener or up to 1 tbsp for more flavour. You would not taste the sweetness but it gives a balance of taste.
- 1 tsp Chinese Five Spice Powder (五香粉)
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
- 1 kg Pork Belly
Instructions
Marinate
- Marinate pork belly
- Wrap it with aluminium foil snuggly to cover the pork and leave the rind surface exposed
- Pat dry the surface of rind
- Leave it in the fridge at least 24 hours. If not in hurry of cooking, it's fine to leave it up to 48 hours
Bake
- Preheat oven to 180 degree Celsius
- After remove the pork from fridge (past 24-48hours), remove the foil and discard all the excessive marinate juice
- Trim the pork so that fat and meat is distributed evenly vertically from top to bottom
- Place the pork on a piece of aluminium foil. Before wrapping, check the pork if its horizontal levelling is even. If one side is lower than the other, slip in some aluminium foil underneath the pork so that you have a even levelling of the pork surface for a nice heat distribution and even skin crackling later. Wrap the foil around the pork snuggly. Ensure the foil is folded about an inch higher from the pork skin surface. This is for holding the coarse salt
- Pat dry the surface if it is wet
- Cover the pork skin surface with coarse salt generously (literally generously) until no skin is exposed. It's ok to put more than too less
- Put into the oven at the lowest rack for 1.5 hours
Crackling the pork skin
- Remove the pork from oven after 1.5 hours of baking. Then immediately, increase the oven temperature, about 220-230 degree Celsius
- While waiting for the oven to heat up, discard the coarse salt from the surface. Do it carefully so that the salt does not leak/drop underneath the pork and causing it to be too salty later
- Fold the foil down until the pork fat level to expose the skin slightly little more
- Brush the surface with some cooking oil
- Once oven temperature has picked up to temperature you set, put it back into the oven. This is the time you need to keep an eye as the crackling can pick up very fast and burnt. If some parts are brown quicker, cover them up with foil to avoid burning
- Once you are happy with the amount of crackles, remove them
- Let it cool for 5 to 10 minutes for easy handling
Cutting
- Remove the pork from foil with its skin facing down the chopping board, cut into bit size per your preference and enjoy!
Video
Notes
Preheat oven to 180 degree Celsius
Tried this recipe?Let us know how it was!
