Warning: Playing the sound on this video may cause you to drool uncontrollably.
(If you can’t see the video, click on this link.)
Follow the jump to see how I finished making the pork belly!
I was pretty tired when I returned home from work in the morning, but a marinated pork belly waits for no one. Before walking Big-O to school, I placed the prepared pig on a rack above a roasting pan filled with boiling water.
I patted the skin dry one last time, scattered on some salt, stabbed the meat with an in-oven thermometer…
…and popped it in the oven to roast for about an hour.
Once the internal temperature reached 160 F, I cranked on the broiler to crisp the skin.
(Click on this link if you can’t see the video.)
Yes, you do CHAR the skin (you scrape off the blackened bits later) and my oven is in serious need of a deep cleaning.
I impatiently waited for the roast pork to rest for 10 minutes before I scraped off the burnt patches and hacked off a sampler for Henry and me.
By golly, I think I finally cracked the code for siew yoke (燒肉): The skin was shatteringly crispy and the meat was nice and juicy. I went to bed with a self-satisfied grin on my face.
(Nope, the recipe isn’t availale yet. Patience, my friends.)
In the evening, I dragged myself out of my warm cocoon of blankets to make dinner for the family. I was too tired to make anything complicated so I simply stir-fried chicken, shiitake mushrooms, and bok choy…
…and reheated the pork belly in the oven.
And then, it was time to spend all night at the hospital again. Yay me!2