Terrylmt Supercharged November 19, 2017 Share November 19, 2017 Just sharing some of the food that I cook in me and my family's home-cooking journey... To kick things off, thought I would go with my family & friend famous roast pork meant for special occasions and upon special requests only.. Takes me about 18 hours to finish, including the waiting & cooking times... I like the fresh pork belly from the butcher's because frozen pork tends to have a slight acrid aftertaste after you keep it overnight. Cost is higher, but the taste is much better in my opinion. Hey, only the best for my loved ones right? We start with cleaning the roast pork followed by a quick brine it.. this is how it looks like after the brine... Then we go through a second process of marinating it overnight with the spices and seasonings... this is how it looks like after the overnight marination process... We proceed to pierce holes using either an ice-pick or the "skin-poker" tool - depending on the thickness of the skin - and then do the salt-bake process... This is before we pop it into the oven for the salt bake... ... this is what it looks like after the salt bake... and after we scrape off the salt before returning it into the oven for a second bake... We return the pork into the oven for a final bake, rotating it every 45 minutes and wiping off excess fat that oozes from the top... Hope you enjoyed this first post... With love, Uncle Terry ↡ Advertisement 13 Link to post Share on other sites More sharing options...
kdash Supersonic November 19, 2017 Share November 19, 2017 thanks for sharing! 1 Link to post Share on other sites More sharing options...
Lala81 Hypersonic November 19, 2017 Share November 19, 2017 (edited) I've done this roast pork three times liao. Personally I think u get equivalent results without salt crusting. A side effect of thick layer of salt crusting is the sides become bloody salty cos it gets brined as well. Tried the chef ku keung method which he say is roughly how Chinese restaurants do it, U don't really need much salt. But my end product is quite crude type. Lol not so refined, but I think it's cos the way they trim the meat down. They only really use 3 layers while the pork belly we get at the butcher is more like 5 layers. Is a brine really necessary? @TERRYLMT Edited November 19, 2017 by Lala81 2 Link to post Share on other sites More sharing options...
Tohto Hypersonic November 19, 2017 Share November 19, 2017 Another Master Chef from MCF. Link to post Share on other sites More sharing options...
Neutrino Supercharged November 19, 2017 Share November 19, 2017 Lot of steps in TS method. I just make cuts in skin to depth of fat every 15mm and rub in salt. Then in the oven for 90min to 120 min as required and if skin hasn't crisped up then under the grill and watchful eye for 5 min or so. Hopefully TS will continue with more recipes. 1 Link to post Share on other sites More sharing options...
DACH Supersonic November 19, 2017 Share November 19, 2017 Wow, that's a lot of work. Link to post Share on other sites More sharing options...
Terrylmt Supercharged November 19, 2017 Author Share November 19, 2017 I've done this roast pork three times liao. Personally I think u get equivalent results without salt crusting. A side effect of thick layer of salt crusting is the sides become bloody salty cos it gets brined as well. Tried the chef ku keung method which he say is roughly how Chinese restaurants do it, U don't really need much salt. But my end product is quite crude type. Lol not so refined, but I think it's cos the way they trim the meat down. They only really use 3 layers while the pork belly we get at the butcher is more like 5 layers. Is a brine really necessary? @TERRYLMT Personally, it's not entirely necessary if the pork you got is fat enough. However, for consistent (read: juicy) results, I find that a quick brine does help. To add, I use sea salt for the crust, and almost none in the spices that make up the marinade - so it tends to even itself out right at the end. The fat mopping process also helps to remove any excessive salt from the crust, and because I am feeding old folks with weak teeth most of the time, having bubbly, thick crackling makes it difficult for them to enjoy. Hence sticking to what my family likes with this recipe. Everyone is welcome to put their own nuances into the process I have shared above, and it is completely open for interpretation. If you can do it better, then do what makes sense for you. Lot of steps in TS method. I just make cuts in skin to depth of fat every 15mm and rub in salt. Then in the oven for 90min to 120 min as required and if skin hasn't crisped up then under the grill and watchful eye for 5 min or so. Hopefully TS will continue with more recipes. Yes, have tried that method too - but the crackling ends up a bit tough in some parts for old folk to enjoy. But that is a great way to get crackling quickly and effectively. Plus, I like the excuse to enjoy a cold bottle of wine whilst waiting for the pork to roast... Hahahahaha... Wow, that's a lot of work. Want the most ideal results, essential effort is required. Else, not worth doing anything at all.. Hahahaha... Link to post Share on other sites More sharing options...
Lala81 Hypersonic November 19, 2017 Share November 19, 2017 Wow, that's a lot of work. Frankly, This is considered easy. Difficulty 3/10. Lot of steps in TS method. I just make cuts in skin to depth of fat every 15mm and rub in salt. Then in the oven for 90min to 120 min as required and if skin hasn't crisped up then under the grill and watchful eye for 5 min or so. Hopefully TS will continue with more recipes. That's angmoh roast pork belly. Not Chinese. U need the skin pricking tool to get the Chinese effect. Link to post Share on other sites More sharing options...
Lala81 Hypersonic November 19, 2017 Share November 19, 2017 Personally, it's not entirely necessary if the pork you got is fat enough. However, for consistent (read: juicy) results, I find that a quick brine does help. To add, I use sea salt for the crust, and almost none in the spices that make up the marinade - so it tends to even itself out right at the end. The fat mopping process also helps to remove any excessive salt from the crust, and because I am feeding old folks with weak teeth most of the time, having bubbly, thick crackling makes it difficult for them to enjoy. Hence sticking to what my family likes with this recipe. Everyone is welcome to put their own nuances into the process I have shared above, and it is completely open for interpretation. If you can do it better, then do what makes sense for you. Yes, have tried that method too - but the crackling ends up a bit tough in some parts for old folk to enjoy. But that is a great way to get crackling quickly and effectively. Plus, I like the excuse to enjoy a cold bottle of wine whilst waiting for the pork to roast... Hahahahaha... Want the most ideal results, essential effort is required. Else, not worth doing anything at all.. Hahahaha... Crackling is not difficult to reduce. What they do is u can steam it first for fifteen mins to partly cook it. Then dry it in fridge then prick and apply fine table salt. Then grill every 20 mins and reprick and oil. U can control exactly how much crackling u want. Anyway just that I don't like the sides being super salty. I don't really believe in brining. It just taste more juicy but the juice has no flavour. At least this applies for turkey. I did a lot of reading when I did my turkey 2 years ago. Link to post Share on other sites More sharing options...
Terrylmt Supercharged November 19, 2017 Author Share November 19, 2017 Crackling is not difficult to reduce. What they do is u can steam it first for fifteen mins to partly cook it. Then dry it in fridge then prick and apply fine table salt. Then grill every 20 mins and reprick and oil. U can control exactly how much crackling u want. Anyway just that I don't like the sides being super salty. I don't really believe in brining. It just taste more juicy but the juice has no flavour. At least this applies for turkey. I did a lot of reading when I did my turkey 2 years ago. I have a turkey recipe too... That was what I was going to share for the Christmas week edition. 1 Link to post Share on other sites More sharing options...
Lala81 Hypersonic November 19, 2017 Share November 19, 2017 I have a turkey recipe too... That was what I was going to share for the Christmas week edition. Haha do share. I did it once and that's enough for me... My oven is not full sized and neither is my fridge. A good Ham is just easier and tastes much better. Just need a good glaze and tastes ultra shiok. But this year can't be bothered, no energy to do a good prep Link to post Share on other sites More sharing options...
Terrylmt Supercharged November 19, 2017 Author Share November 19, 2017 Haha do share. I did it once and that's enough for me... My oven is not full sized and neither is my fridge. A good Ham is just easier and tastes much better. Just need a good glaze and tastes ultra shiok. But this year can't be bothered, no energy to do a good prep The brine I use is a spice brine.. not just salt and water... hence the flavour is different.. and my other secret is: BUTTER... #everythingisbetterwithbutter Link to post Share on other sites More sharing options...
Lala81 Hypersonic November 19, 2017 Share November 19, 2017 The brine I use is a spice brine.. not just salt and water... hence the flavour is different.. and my other secret is: BUTTER... #everythingisbetterwithbutter I use herb butter for the breast also. Link to post Share on other sites More sharing options...
BabyBlade Internal Moderator December 19, 2017 Share December 19, 2017 No more updates @terrylmt? Link to post Share on other sites More sharing options...
Terrylmt Supercharged December 19, 2017 Author Share December 19, 2017 No more updates @terrylmt? Coming soon. Collating the photos and steps clearly first. Content creation is tough work... 2 Link to post Share on other sites More sharing options...
RadX Moderator December 19, 2017 Share December 19, 2017 Coming soon. Collating the photos and steps clearly first. Content creation is tough work... Tmr can taste ur cooking bo haaaaa Link to post Share on other sites More sharing options...
Terrylmt Supercharged December 20, 2017 Author Share December 20, 2017 Tmr can taste ur cooking bo haaaaa Not today... Maybe if you are free next week - I'll be cooking red wine spaghetti bolognese... Link to post Share on other sites More sharing options...
Angcheek Hypersonic December 20, 2017 Share December 20, 2017 Not today... Maybe if you are free next week - I'll be cooking red wine spaghetti bolognese... Its not a good idea to get @radx drunk ........... ↡ Advertisement Link to post Share on other sites More sharing options...
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