Never heard of Laksa Roast Pork right? I don’t think anyone has ever thought of a dish like this before. Hahaha. If you like our popular Hassle-Free Roast Pork (Siu Yok) (with perfect crackling!!!) recipe… Hmmm…. you may love this more!!! 🙂
Thanks to Singapore Home Cooks and Dancing Chef for the collaboration with Mummy’s Kitchen. This collaboration has given us a challenging opportunity to create a traditional dish with a twist. This one of its kind dish made its way to our dining table a few nights ago (17 July 2017) and I hope that it will make it to your table soon!! My family felt that this was more flavourful (no need for a chilli sauce to go with it) compared to the traditional Roast Pork and rest assured that the crunch is not compromised!!
We certainly hope that for anyone who recreate this dish in their home or eatery will credit this dish back to Mummy’s Kitchen at Beyond Norm Blog.
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Serves 4 to 6 persons
1 slab of pork belly (500 to 700g)
3 to 4 bulbs of garlic
1/2 cup milk
1/2 cup dry white wine
1 cup of milk or 1 cup of wine
1/2 teaspoon oil
1 packet (100g) Dancing Chef laksa paste
Preparation for the Pork Belly:
- Rub 2 tablespoons of salt to the pork belly to get rid of the pork smell.
- Leave it for 10 minutes and then rinse off with water.
- Pat dry with paper towels. Make sure the whole slab is DRY.
- Turn the slap skin down and make 2 or 3 slices across the belly meat, deep enough for you to rub the marinade into it, but don’t cut through to the fats.
- Use 80g of the laksa paste and rub it all over the meat portion only (including the in between of the belly meat).
- Clean off any laksa paste that is on the skin with a paper towel.
- Leave the pork skin side up and uncovered in the fridge for at least 6 hours or preferably overnight. Remove from fridge just before cooking.
Preparation for Cooking the Pork Belly:
- Pre-heat oven to 130°C to 150°C, depending on your oven (for mine I preheated to 150°C)
- This is an optional step. Score the skin across with a sharp knife (not too deep), about 1 cm apart. This will make the cutting easier after the meat is cooked.
- Rub the oil on the skin.
- Rub sea salt on the skin until you see a visible layer on top.
- Slice a ¼ off the top of the bulbs of garlic and place them in the baking tray.
- Then pour in the milk and white wine. (I used milk only).
- Place the pork on top of the bulbs of garlic. Make sure the skin does not touch the liquid. The belly flesh, however, may be immersed/in contact with the liquid at this point and this is alright.
- Cover the baking tray with aluminium foil, making sure the tray is tight but doesn’t touch the skin of the pork. Otherwise, salt won’t dissolve and will form a salt crust instead of crackling.
- Bake in oven for 2 hours.
- After that, remove the foil and increase the heat to 240°C. Bake for a further 20 to 30 minutes or until skin has completely crackled.
- Take it out of the oven and transfer the slab of pork belly to a cooling tray.
- Leave it to rest for 15 minutes before carving.