We love pork belly, the tastiest fatty food.
Long long time ago, I signed up for one year gym in order to be able to drink. I used the gym 5 times and found out that the calories burning is too slow for my drinking habit. So forget about gym, I am still drinking.
I love pork, the ribs and the belly. The taste of the fat melting (if prepared nicely) in my mouth… If need to, I would start exercising again to prevent the pork belly turning into my own belly. But, I cannot stop eating them.
Where I used to work in Singapore – One15 Marina Club, has a Chinese restaurant called Imperial Treasure. They have the best roasted pork belly. Crispy-ly roasted skin with the tender meat dipped in Dijon mustard… yum… They are not cheap and one day my colleague gave me his recipe after he found out how much I am in love with the dish.
We tried his recipe twice, first time we used 250g of belly and second time with 1.5kg for the birthday party. It came out not the same as Imperial Treasure’s pork belly but very nice with a twist of taste. If you are not living in a country where you can walk to the hawker to buy roast pork belly with your Char Siew or chicken rice, you might want to try this at home. If you are having a big party and want to make something nice you can try this.
- Pork belly – as much as you want to make
- Sesame oil – few drops, shall not dominate the smell
- Shao Xing Hua Tiao Jiu – quite a lot
- Salt and Pepper
- Mei Gui Lu (some rose wine thingy) – this is bit tricky to find overseas but we managed to order online. It’s some “rose brandy/spirit/wine” it smells like some hardcore alcohol, add 1-2 shots
- Light soy sauce – few dashes, less than Shao Xing and Mei Gui Lu
Very nice beer snacks!