Lechon Macau

Lechon Macau
 

1 kilo pork rasher, pork belly
2 to 3 pieces star anise
½ head garlic, crushed
2 to 3 pieces bay leaf
Chinese five-spice powder
Salt and pepper

Cooking Instructions:

1. In a pot, place the pork and add water to cover the meat up to about an inch.
2. Add the star anise, garlic, bay leaf, and about 1 tablespoon salt. Bring to a boil and simmer for 30 to 45 minutes or until just tender. Remove from pot, drain, and cool down.
3. Using a fork, prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible. Rub the skin with salt. Rub the meat and sides with mixture of Chinese five-spice powder and pepper powder. Arrange the pork in a baking tray or aluminum tray, skin side up, with enough space between the pork rashers. Marinate with salt and Chinese five-spice rub for 30 to 45 minutes.
4. Pre-heat the oven at 250°F and then place the baking tray at the center. Roast for 30 to 45 minutes. Check periodically. Reduce the oven temperature to 200°F as soon as the skin changes color. Let it roast until the pork skin blisters and turns golden brown. Remove from oven and let the meat rest for at least 8 to 10 minutes. Chop to serving pieces with your favorite dipping sauce.


source :  interaksyon