Comments on: Chinese Roast Pork

By: JL

JL — Thu, 09 Jul 2009 11:44:47 +0000

I have been making roast port for quite a while and I have always been wondering why do ppl coat the skin with a layer of coarse salt when roasting? For taste? Can anyone shed some light here? Yet I have been doing it all this while. LOL

By: Applelyn

Applelyn — Fri, 19 Jun 2009 09:00:21 +0000

Your blog so inspiring.. esp for noob cook like me.. hehe.. makes cooking easy n nice ya~

By: aricka

aricka — Tue, 28 Apr 2009 10:17:16 +0000

thanks for the reply, but as for the mini oven/toaster it has a function of grilling too? and that wont be enough? really wanna try some home food! great blog

By: pablopabla

pablopabla — Tue, 28 Apr 2009 01:33:43 +0000

aricka : No, I’m afraid using a mini oven / toaster would not be sufficient. You won’t be able to make the mini oven / toaster continue roasting for up to 30 minutes as it will automatically cool down.

By: aricka

aricka — Mon, 27 Apr 2009 13:57:30 +0000

superb website.
im just a student overseas so i miss msian food!

for this recipe, will it be ok if i just have a mini oven/toaster rather than the big oven?
well im just cooking for myself and trial n error.
appreciate itthanks

By: Alex

Alex — Mon, 09 Mar 2009 10:32:15 +0000

Siew yuk, I like it.
But my girlfriend hates this delicious food…

Nice blog, keep your work.

By: Richard

Richard — Sat, 28 Feb 2009 08:56:44 +0000

I have tried your approach, but the skin is too salty. This is my ’secret’:
1. Score skin with sharp knife.
2. *Caution* Pour hot water over the pork skin. Skin will shrink a little. Drain and dab pork until touch dry.
3. Coat and rub the pork meat and skin with 5 spice powder.
4. Sprinkle fine salt onto skin and rub into the cuts made by scoring the meat (see step 1). [You can also mix 2 tsp of salt + 1 tsp 5 spice with 1 tsp of cooking oil and spread on skin with a cooking brush].
5. Preheat oven to gas mark 8 (lucky 8: yes!).
6. Cook pork in top portion of oven for 30-40 min, then turn heat down to gas mark 5 for another 30 min.
7. Finish skin off (if necessary) under the grill AT LOW HEAT (otherwise it will burn!)

Notes
Instead of step 2- A variation to this is to allow pork skin to dry in the fridge overnight after rubbed with salt + meat seasoned with 5 spice powder (with it uncovered) and skip the hot water step.

Good luck!

By: Moniq

Moniq — Wed, 04 Feb 2009 02:04:22 +0000

If you want to make the pork skin more crispy better you poke it with small knife or fork then rub it with baking soda, vinegar & salt, aft that bake it until the skin get blistered and for the final touch…pour the skin with hot cooking oil…