Crispy Lechon Macau is a popular choice when eating in a Chinese restaurant. It’s unique for its crispy skin and its tasty meat. Have you ever how the Chinese makes them?
Well, guess what, you can do it right at home! Try it today and make your dinner extra special.
INGREDIENTS:
- 1 kg pork belly rasher
- 2 to 3 pcs bay leaves
- 2 to 3 pcs star anise
- 1/2 head garlic, crushed
- Chinese five spice powder
- Salt
- Pepper
HOW TO COOK:
- In a cooking pot, place the pork belly and add water to cover the pork up to about 1 inch.
- Add the the star anise, garlic, bay leaves and about 1 tbsp of salt.
- Bring to a boil and simmer for 30 to 45 minutes or until meat is tender.
- Remove from the cooking pot, drain, and let it cool down.
- Using a fork, prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible.
- Rub the skin and the meat with salt.
- Combine the Chinese five spice powder and pepper then rub the mixture on the skin and meat also.
- Marinate the pork belly with the rub for 30 to 45 minutes.
- Arrange the pork in a baking tray or aluminum tray (make sure it’s skin side up and there is enough space between the pork rashers).
- Pre- heat the oven at 250 C.
- When the oven is hot, place the baking tray or aluminum tray at the center.
- Roast for 30 to 45 minutes.
- Watch the pork belly, if is the skin changes color suddenly, reduce the oven temperature to 200 C.
- Let it roast till the pork skin is blistered and the color turned golden brown.
- Remove from oven and let rest the meat for at least 8 to 10 minutes.
- When serving, chop in into smaller pieces and match with your favorite dipping sauce. Enjoy!
IMAGE: ediblecravings.wordpress.com
Also try: Kung Pao Pork
