Crispy Roasted Pork Belly 燒腩仔
Pork Belly五花腩 (square size) 1kg
Rock Salt / Sea Salt, 2 tsps
Chinese cooking wine, 2 tsps (optional)
Meat tenderizer tool
Remove hair completely. Marinate pork belly with salt for 2 hours.
Blanch it for 30 seconds. Put in cold water and dry the pork well. Use a meat tenderizer tool to poke the pig skin until it is full of small holes.
Set temperature at 250°C and put pork belly skin facing down into Halo-cooker, grill for 15 minutes (Use low deck in halo-cooker).
Turn back (skin facing up) and grill for 25 minutes at 250°C (if the pork is thick, bake it for 35-40 minutes).
Remove from halo-cooker. Use knife to remove charcoaled skin (if any) and let it cool for 10 minutes. Dice it and serve it in hot.