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Roast Pork


  • 4kg pork belly

  • 2tbsp salt

  • 4 cubes fermented red beancurd (nan lu)

  • 2tbsp five spice powder

  • 2tbsp coarse sea salt

  • 2tbsp pepper

  • 2tbsp rice wine

  • Rice vinegar - for brushing over skin

  • 4-6 metal skewers

  • Meat pricker/fork


  1. Pork holes on belly skin.

  2. Sprinkle salt over and rub into skin.

  3. Mix fermented beancurd, five spice powder, sea salt and pepper together. Spread on meat side of the pork belly.

  4. Place belly on a wire rack, meat side down and air dry for 4hrs.

  5. Insert skewers into belly to keep it flat during roasting. Roast at 200degC for 2hrs.

  6. Remove from oven, brush vinegar onto skin. Place back in the oven and roast at max heat till the skin chars.

  7. Remove from oven, scrape off charred parts.

  8. Remove skewers and let belly rest for 30mins. Slice into serving pieces.

Adapted from The Meat Men

Video tutorial click here

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