Crispy Roast Pork Belly (????)

Both my hubby and father are big fans of crispy roast pork belly, sold from Hong Kong bake shops. So I decided to learn how to make some not long after I moved here. Lucky me, I know a couple who are very talented and have a passion in Cantonese cuisine. As they were afraid that they had to say goodbye to all their most favourite Hong Kong dishes after migrating to Australia, they nearly attended every culinary class taught by professional chefs, and learned all famous, traditional dishes, including roast pork belly (aka siu yuk, ????).



The tricks of roasting pork belly with a perfect, crispy crackling are quite simple. I had a big success at the first attempt. The crackling and the moist, juicy pork meat were so good, just like those bought from shops. But after a few more tries, I stopped making any more. Why? Cleaning up a greasy and messy oven is not enjoyable at all. Frankly, it?s like a nightmare to me. A few aftermaths have put me off for many years since then.



Until recently, many of my friends started talking about and using convection ovens. Good reports from them after many tried. So I gathered all my courage and used my new kitchen toy ? convection oven to roast pork belly again. The verdict: we?re satisfied with the end results. Best of all, the cleaning job is far less fussy.

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