For our simple recipes, we like to keep them robust yet authentic. We limit ourselves to simply eight ingredients for you to hunt down, barring from everyday essentials such as oil, salt, pepper, sugar and water.
An indispensable staple of Chinese cuisine, the crispy skin pork is a simple yet utterly delicious dish that is loved by all Singaporeans. Often served with plain white rice and gravy or atop a generous heaping of egg noodles and dark sauce, its usual accomplice is the ubiquitous Cha Siew (Chinese barbecue pork). Heat up your oven and get crackling (pun intended).
1.3kg pork belly, skin-off
2 tablespoons 5-spice powder
1) Rub pork belly with 5-spice powder, ¼ cup salt and ¼ cup sugar, place in a non-reactive container and refrigerate for 6-18 hours. Discard liquid that accumulated in the container.
2) Heat oven to 230C, place pork belly fat side up in oven in a metal pan. Cook for 1 hour and baste it with rendered fat 2-3 times throughout.
3) Turn oven down to 120C, cook for further 1 hour or till belly is tender, basting as needed, remove from oven.
4) Slice and serve immediately with steaming white rice.