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Correo Electrónico
Add a photocrispy crackling sensation with a good burst of flavor.
Ingredientes
- For the roast
- 1 piece (about 200g pork belly - rinsed and pat dry
- 2 pieces fermented soy curd - mash it up
- 1 tbsp ginger paste
- 1/2 tbsp Chinese wine (optional)
- 1 tsp five spice powder
- Sugar for taste
- Black pepper for taste
- Salt (only if needed because soy curd is already salty)
- For the dip
- 3-4 fresh red chilies
- 1/2 inch ginger
- Lime juice - as needed
- Sugar - as needed
- Salt - as needed
Direcciones
- For the roast
- Marinate pork with all the ingredients for at least 4 hours.
- Spray or rub oil on a baking tray.
- Place pork with the marinated ingredient in it.
- Bake at 180C for about 45 minutes.
- After that, carefully pour out/scoop out the dripping.
- Continue to bake till pork is cripsy and cooked (another 15min or so).
- (Note: adjust baking time to prevent pork from being overcooked)
- For the dip
- Pound/process chilies with ginger.
- Add lime juice, salt and sugar.
- Stir and serve with roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 22 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 115mg | 3% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.07g | 2% |
| Protein 0.63g | 1% |
