Roast Pork with Crackling

Ahem.. hallo? Anybody there? Halo again? Oh.. Like anybody can listen to me la
Welcome to my blog!
You are welcome to read further.. coz I am going to brag about my Delicious! Perfect! Succulent! Tender! Juicy! Crispy!
Jeng Jeng Jeng

Pork Belly Crackling!

Seriously..its the first time I roasted pork and its so nicely done that my roast pork mendapat Sambutan Hangat!
I bought the Pork Belly cut from the butcher, and shown in the photo is actually 1 kg of pork. I actually made this for the recent pot luck gathering, and like I said! Habis! Everybody loves it. Its really easy.. so try this recipe ya!
Ingredients that I used:
  1. 1 kg of pork belly 
  2. 3 cloves of garlic, cut into small rectangular pieces 
  3. 2 big onion ( I use 1 yellow and another red)
  4. Balsamic Vinegar
  5. Freshly pounded pepper
  6. salt
  7. Olive Oil
  8. Water
  9. Cotton String
  10. Rosemary
  11. Chivas, whisky
Actually not much marination needed for this dish. Since my lovely hubby spread the word to everyone  that I never roasted any pork before, and everyone at the pot luck gathering is going to be my guinea pig,  I better not screw up. Of course importantly, to give face to my husband ma.. that the wife can cook. Yes, Mrshomely can cook!
Wao and I tell you! 1 kg of pork belly cost me freaking RM16!  Is this standard price or PJ sell pork more expensive ah?
So firstly, find a good pork, fresh from the market is always the best. To serve 5-6 person you need 2 kg of pork. I didn’t know that so now I tell you ok! Make sure the pork belly still has its skin attached, don’t remove it or you wont be making crackling anymore. Keep the skin! choose the pork thicker fat below the skin, and in between the meat. I’m sure you know which type.
Wash the pork, keep it in the freezer for about 20 minutes, so the pork fat is cold and firm. Then score the pork skin about 1 inch apart, cut it right through the fat, not the meat. This will help in the roasting, whereby the heat can go deeper into the fat, and do more melting the fat like that.. or how to say ah..’fat cooking with fat’ in high heat.
Then I actually made abit of garlic juice and rub it all over the pork. Then made a small incision inside the meat, stuff the rectangular cut garlic into the meat. After that I pour about 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, pepper, rosemary and rub it all over the meat again. Lastly 1 tablespoon of whisky, pour it on the meat, marinate the meat for about an hour.
Look at the meat.. its fat right? No worries, you wont taste the fatty skin when its done.. so get the fat meat!
I bought this cotton cooking string from Daisho. Forgotten the price dy.
So after marination, I tied the meat, so to make sure the skin and the meat will not fall off from the skin during roasting. Leave the meat on the baking tray or tin, skin side up. Make sure the skin is very dry! Dap the skin with kitchen towel, air it, (blow dry it with hair dryer maybe) just make sure its very dry. I actually fan it before roasting.
Very important!
Now, to make the skin crackling sprinkle more salt on the skin and also pepper. Sprinkle more salt about another teaspoon of salt on the skin. The salt is what makes the skin crackling. Don’t worry if the skin is going to be too salty later, coz it wont and you’ll know why later.
(In this photo I haven’t make the score yet, I score the skin later.. forgot ma)
To roast the pork.
Before you put the pork inside the oven, pour a small cup of water on the tray not on the meat. The water will keep the meat part moist throughout the roasting and keep the meat tender and juicy. Apply a thin layer of olive oil on the pork skin.. this will help in protecting the skin from burning at first. also dap it on the cotton string so it won’t burn too.
Set the temperature to 170 degree celcius, and slow roast it for 1 to 1.5 hours. Always check the water on the tray is not dried up, if you are afraid it’ll burn, you can add more water. Its okay.
In between the specified time, in say 15-20 minutes, remove the tray out of the oven, spoon the juices on the tray and start basting the juices all over the pork belly. You can baste the skin too.. so now the salt on the skin has melted already and when you baste the skin using the juices, the skin will not be salty but add the flavour to the meat and the juice become what gravy? You can do the basting as many times as you like, dont over do it la, 1 – 1.5hours maybe about 5-6 times is good enough.
The last 1 hour is the crackling time.
So to make the gravy flavourful, take the tray out of the oven, remove the meat.. set it aside. Lay the sliced onion on the tray, remember to always make sure there’s water in the tray ok! then put the meat on top of the onions, and set it back to the oven.
You need to change the temperature to about 220-230 degree celcius now. At this point, you need not basting the meat anymore, just leave it in the oven, but check occasionally on the water, so the juice is not dried up. Roast for an hour.
In this photo, you can see the meat has turn brown, and the onion is on the tray..with the juices covering the onion.  Its actually not done yet. The skin is crackling half way.
How to see whether the crackling is done? Use a spoon and knock it on the skin, it’ll sound like the skin is really hard “kok kok sound”, and might break if you knock it harder. Don’t burn the skin okay. On this photo you can see the skin already puff up abit and its actually done!
Closer look.

 To make this dish, you need about 3 hours in total.

Don’t throw away the juice, cut the meat, and pour the juice with onion on top of the meat and serve.

Enjoy! Its fun making Pork Roast Crackling!


  1. #1 by blurcheryl on July 8, 2010 - 11:59 am

    Berry, try out my cooking not so syok de. sendiri cook even better lor! Very easy la.. you try la!

  2. #2 by Berry on July 8, 2010 - 9:23 am

    Aiyo, every morning you make me hungry!!!! Now you are getting expert… be chef…hahaha
    wonder when I have the chance to try out all your delicious food 🙂

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