ROAST DRY PORK BELLY @ ROSACOOKS
ROAST DRY PORK BELLY @ ROSACOOKS
ROAST DRY PORK BELLY @ROSACOOKS
THE POPULAR CLAYPOT RICE IN THE AUTUMN AND WINTER SERIES OF DISHES IS VERY PARTICULAR ABOUT THE INGREDIENTS AND QUALITY. AMONG THEM, THE BACON IS THE WATCHMAKER PLUS THE HOME-MADE HEALTH CONCERN IS HERE😉.
I GET INSPIRATION AND CREATIVITY FROM ANOTHER GOURMET WEBSITE…(Y – COOKING ) A BIT HERE AND THERE , FINALLY IT CAME OUT NICE AND EASY WITH SATISFACTION , SO LET’S SEE HOW…
INGREDIENTS ⋯
1- TWO PORK BELLY, CUT IN HALF AS SHOWN.. (ABOUT 430-450 GM)
2- ALLSPICE POWDER, BLACK PEPPER POWDER, GARLIC POWDER, TWO TABLESPOONS EACH, AND SALT..THREE TABLESPOONS – ONE TEASPOON TURMERIC POWDER
STEPS ⋯
1- WASH THE PORK, USE A SMALL KNIFE TO GENTLY REMOVE SMALL HAIR LEFT ON THE SKIN AND DIRT; THEN DRY THE PORK WITH KITCHEN PAPER , SET ASIDE.
2- HEAT PAN OVER MEDIUM-LOW HEAT, MIX ALL THE SPICES AND TOAST ABOUT ONE MINUTE…
3- INSTANTLY POUR THE TOASTED SPICES ON THE DRIED PORK; COAT BOTH SIDES EVENLY, AND PUT THEM IN THE BOX TO FREEZE AND MARINATE FOR A DAY.
4- AFTER COMPLETION OF MARINATED, REMOVE THE SALED PORK FROM THE BOX, THEN FLAT DRY THE PORK ON A PLATE WITH OPEN AIR, TWO TO THREE HOURS .
* FROM TIME TO TIME REVERSE THE PORK , TO MAKE SURE BOTH SIDES DRY COMPLETELY.
5- PREHEAT THE OVEN AT 100 ° C, SLOW ROAST FOR 8 HOURS AT LOW TEMPERATURE, TURN OVER FROM TIME TO TIME, TAKE OUT AND COOL AFTER .
6- REPEAT THE SLOW ROAST FOR 8 HOURS AT LOW TEMPERATURE, TURN IT OVER FROM TIME TO TIME, AND TAKE IT OUT , DONE FINALLY.
TIPS : THE TOTAL ROASTING TIME (16 HRS ) CAN BE SEPARATELY DONE IN TWO DAYS ..FAIR ENOUGH , RIGHT ? 😎
THE REFRIGERATED PRODUCT CAN BE STORED FOR 30 DAYS. IT CAN BE USED WITH ALL KINDS OF VEGETABLE STIR-FRY AND BACON POT RICE.
