Putian-style Roast Pork

Ingredients

In this adaptation of the Filipino lechon to Putian cuisine, we incorporate the unique flavors and spices of Putian cuisine. The marinade includes Putian spices such as star anise, cinnamon, and white pepper, which infuse the pork with a distinct aroma. Additionally, the cooking technique involves scoring the skin and roasting it at a high temperature to achieve the desired crispy texture. The result is a fusion of Filipino and Putian flavors, creating a delightful twist on the classic lechon. We alse have the original recipe for Lechon, so you can check it out.

• 2 kg (4.4 lbs) pork belly 2 kg (4.4 lbs) pork belly
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon white pepper 1 teaspoon white pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a bowl, combine the minced garlic, soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, five-spice powder, white pepper, salt, sugar, and sesame oil.
3. 3.
   Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 cm apart.
4. 4.
   Rub the marinade mixture all over the pork belly, making sure to get it into the scored skin.
5. 5.
   Place the marinated pork belly on a wire rack set over a baking tray.
6. 6.
   Roast the pork belly in the preheated oven for 30 minutes.
7. 7.
   Reduce the oven temperature to 180°C (350°F) and continue roasting for another 1 hour or until the skin is crispy and the meat is tender.
8. 8.
   Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
9. 9.
   Serve the Putian-style Roast Pork with a tangy dipping sauce and enjoy!

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture. Score the skin carefully to ensure even cooking and a crispy result.

Tips & Tricks

• To achieve an extra crispy skin, you can brush the scored skin with vinegar or lemon juice before roasting.
• For a spicier version, add a pinch of chili flakes or Sichuan peppercorns to the marinade.
• Make sure to let the pork belly rest before slicing to allow the juices to redistribute and ensure a moist and tender result.
• Serve the roast pork with steamed buns or rice to make delicious sliders or rice bowls.
• Leftover roast pork can be used in stir-fries, fried rice, or noodle dishes for a flavorful twist.

Serving advice

Serve the Putian-style Roast Pork as the centerpiece of a festive meal or as a special treat for family and friends. Slice the pork belly into thin pieces and arrange them on a platter. Garnish with fresh herbs and serve with steamed buns, rice, or a side of stir-fried vegetables. Don't forget to provide the tangy dipping sauce on the side for an extra burst of flavor.

Presentation advice

To enhance the visual appeal of the dish, arrange the slices of roast pork on a bed of fresh lettuce leaves. Garnish with sprigs of cilantro or sliced scallions for a pop of color. Serve the dipping sauce in a small bowl alongside the pork. The crispy skin and succulent meat will be a feast for the eyes and the taste buds.