This recipe is adapted from The Food of Singapore recipes by Djoko Wibisono and David Wong.
The taste is different and is a basic recipe that I use from time to time. I usually make more than the amount called for in the original recipe as I can freeze the additional and take it out for whenever.
The cut of meat, pork belly, is used as it has the fats that helps keep the meat moist and tender during roasting.
1.5 kg (3.5 lbs) pork belly 五花肉 or you can use fillet with less fats
1 cup sugar
1/2 cup light soy sauce
1/4 cup dark soy sauce
2 tablespoon red food colouring
1 tablespoon five-spice powder
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or white wine as a substitute
- Mix the ingredients for the marinade in a bowl.
- Marinate the pork with the marinade in a ziplock bag for at least an hour. I prefer to marinate mine overnight, turning the ziplock bag over every now and again.
- Roast on a roasting pan for 30-45 minutes in the oven at 200ºC (400ºF)
- Leave to cool before slicing.
- Suitable to be kept for several days in the fridge after roasting.
- Suitable for freezing. Wrap cooked meat in parchment & aluminium foil before freezing. When you want to reheat the meat, just pop as wrapped into a preheated oven of 180ºC (375ºF) for 30 minutes.
*Photo to follow