Name: Roasted pork yakibuta
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: En
Ingredients: 1.5 kg pork (belly pork); 1/2 teaspoon salt; 2 tablespoon vinegar; 1 litre water; 1 teaspoon pepper; 1/2 teaspoon Chinese five-spice powder; 2 pieces of red fermented bean-curd (tau chu or nam yee), well mashed; 1 teaspoon Chinese Shao Xing cooking wine; 1 teaspoon thai fish sauce; 1/2 teaspoon sugar

Ingredients

1.5 kg pork (belly pork)
1/2 teaspoon salt

(A):

2 tablespoon vinegar
1 litre water

(B):

1 teaspoon pepper
1/2 teaspoon Chinese five-spice powder
2 pieces of red fermented bean-curd (tau chu or nam yee), well mashed
1 teaspoon Chinese Shao Xing cooking wine
1 teaspoon thai fish sauce
1/2 teaspoon sugar

Preparation

Preparation20 min

Cook time55 min

Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture.
Set pork aside, then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave aside for one to two hours to dry.
Place pork with the meat side up on a rack and roast in a turbo broiler at 200 degrees C for 20 to 25 minutes. Remove meat.
Prick the skin with a sharp metal skewer several times. Put meat back on the rack with the skin side up and roast at 200 degrees C for 25 to 30 minutes or until skin turns crispy.