This is my first post after a short time hiatus. Sorry to my fellow readers, I have have been MIA in the blogging world but I was still baking and taking pictures of my food. I have been cooking/baking nonstop so my to blog list is growing very long. It seems like I can never make something without having the urge to photography and bog about it later. I will never be able to catch up at this rate haha. I will definitely try even if I have to cut down my baking or cooking to 2 to 3 times per week. Sorry hubby Since this is my first post after about a month and a half, I decided to update one of my favorite recipes that I made, Porchetta. I created an asian inspired porchetta that taste very similar to vietnamese roasted pig called heo quay. The meat is marinated in various spices such as chinese five spices, garlic, pepper, ginger. Then it is let to dry in the fridge overnight so during baking the skin will get crispy and crackly like pork rinds. We serve roasted pig on special occasions only but now I can have it anytime.
3-4 lbs of pork belly or pork butt
2 tbs kosher salt
1 tbs 5 spice powder
1 tbs sugar
1/2 tbs garlic powder
1/2 tbs pepper
1/4 tbs ginger powder
1. Combine all the seasoning to make a spice rub. Using the sharp end of the knife or safety pin, prick the skin side of the pork all over. The rub the meat side of the pork with the spice rub generously. Place the pork onto a plate and leave uncover and refrigerate overnight for about 24 hours.
2. On the day of cooking, heat the oven to 425F. Take your pork loin and tie it up in a roast similar to a roll. Tie it snug but not too tight. Place on a roasting rack and roast until skin is golden brown. Rotate halfway through cooking to make sure there is even browning. It could take 45 minutes or more depending on the size of the pork roast. Be careful not to overcook or the meat will get very hard.
3. When the skin is golden brown, turn the oven to high broil. Place the porchetta close to the heating element and within minutes the skin will become bubbly and crackle. So so not leave unattended because the skin can become too burn. Rotate as necessary to make sure the skin is evenly bubbly and crackly. When finished, make sure the internal temperature of the porchetta is about 145 degrees. Allow the porchetta to rest before cutting.
Hubby devoured the crispy and crackly skin with a quickness. The meat was even and perfectly flavored. Just thinking about it makes me drool haha. It is especially good with a french baguette, cucumbers, pickled carrots. Try it! I am sure it will pass your taste buds with flying colors.