Wednesday 30 August 2017

[recipes + videos] Homemade Roast Pork Belly & Wanton Noodle

Compared to char siew (BBQ pork) our family preferred roast pork belly which has a crisp top and savory tender meat. Frankly speaking all along I have never thought of making my own roast pork because in Singapore it can be easily bought from roast meat stores. But recently I was inspired by one of my bestie to make them at home after realizing how easy the steps were.

In this article I am sharing my version made using air-fryer and how I pair it with noodle to make a hearty meal.


For easy cleaning I test out this recipe using air-fryer (am using Avance XL Airfryer) instead of oven and roast pork turn out just as good too. Oh don't forget to checkout the video below on the preparation plus you can hear how crispy the skin was.

Watch how we made this Homemade Roast Pork Belly using air-fryer.

(Yield: 4 | Preparation: 10 minutes | Cooking: 60 minutes)

700g pork belly
1-2 slices of ginger

Spice mixture:
1/2 teaspoon sea salt
1/4 teaspoon five spice powder
1/4 teaspoon ground paper
1 tablespoon cooking wine
2 cloves garlic, minced

1. Bring a pot of water to boil with sliced ginger. Lower the pork belly with skin side up into the water and simmer for 2 minutes. Turn off the heat and rest in water for another 5 minutes.

2. Remove, rinse and pat dry the meat with kitchen paper towel then using a fork or metal skewer poke as many holes as possible on the skin area then turn over and use a knife to score a few lines on the meat

3. Next drizzle cooking wine on the meat and give it a good massage then set aside for 2 minutes.

4. Mix all the spices together except minced garlic then rub it on the meat area (pat dry before rubbing the spices) as well as sides before rubbing the minced garlic into the scored lines.

5. Next wrap the meat with foil leaving the skin uncovered then chilled at least 8 hours or overnight in the fridge until the skin drys up.

6. Day 2: remove meat from fridge then lightly rub a layer of lemon juice or white vinegar on the skin together with some salt and set aside.

7. Preheat air-fryer to 160°C (320°F), bake pork belly for 30 minutes, pat dry the oil on the skin then increase temperature to 180°C (356°F) then continue to bake for another 20-30 minutes till meat is cooked or sounds crisp and hollow when tap on the skin.

8. Stand and rest roast meat for at least 10 minutes before cutting.



(分量: 4人份   |  准备: 腌隔夜    |  烘烤时间: 60分钟)

1/2 小茶匙海塩
1/4 小茶匙五香粉
1/4 小茶匙胡椒粉

1. 将肉用滚水川烫2分熟然后熄火让它浸泡大约5分钟, 取出用冷水降温使肉质收缩锁住肉汁。

2. 用纸巾吸干外表水份然后用肉针在猪皮上戳出无数个小洞(戳的越多越密烤出来的皮效果越好),接着反过来用刀在肉的表面划几刀。

3. 除了绍兴酒和大蒜以外,将所有的香料混合一起。先把绍兴酒均匀的涂抹在整块肉然后等2分钟才把香料和大蒜涂抹在肉(不要抹到猪皮上)

4. 最后猪皮面朝上(看图片)用铝箔包好放入冰箱冷藏腌最少8小时以上或隔夜。

5. 预热气炸锅的当时用1/4小茶匙的柠檬汁或醋抹在猪皮上,然后以160摄氏度30分钟再调到180摄氏度20-30分钟至到肉熟(轻敲猪皮有硬硬脆脆的感觉就可以了)。


Wanton Noodle (aka dumpling noodle) is one of the popular Singapore local delight. The serving often consists of egg noodle, char siew, blanch vegetable and wanton in either soup or dry version. You can easily replicated this dish at home by adding some homemade or store-bought wanton, vegetables and meat for a hearty meal.

A short demo clip which I edited from our Instagram Live video on how to prepare Homemade Wanton Noodle with air-fried roast pork belly.

(Yield: 2 | Preparation: 15 minutes | Cooking: 20 minutes)

2 portion of handmade noodle
1 bunch of choy sum, trim
roast pork belly
50g dried anchovies, rinse and drained
3 cloves garlic
2 slices ginger
1-liter hot water

Sauce per serving:
1/2 tablespoon Ketchup
1/2 teaspoon cooking wine
1/2 teaspoon oyster sauce
1/2 teaspoon shallot oil
1/2 teaspoon sambal chilli
1/4 teaspoon light soy sauce
1/4 teaspoon sweet soy sauce
1 Tablespoon of Soup Stock
Some Fried Shallot

1. Anchovies stock: In a small pot saute garlic, ginger and anchovies with 1 teaspoon of oil for a minute. Add in hot water bring to boil then lower the heat and simmer for 15 minutes. Drain the stock and set aside.

2. Meanwhile while waiting for the stock to be ready you can start making some wanton using the ingredients below (wanton can be prepared ahead and chill in the fridge before cooking).

Wanton Ingredients
10 - 15 pieces wanton wrapper
100g Minced Meat
2" long carrot, finely diced
2 water chestnut, finely diced
1/2 tablespoon chopped spring onion
1/2 tablespoon shredded black fungus, optional

1/2 tablespoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon cooking wine
Dash of fish sauce, optional
Dash of pepper
1/2 teaspoon cornstarch

1. Wrap wanton using prepared meat mixture then drop them into a pot of boiling water (add 1/2 teaspoon of oil in it) and cook on medium heat till it floated up. Remove rinse and set aside.

Tips: You can read more on wanton at a separate article here.

3. Next bring a pot or pan of water to boil, blanch choy sum for a minute then remove and drain well. Drizzle some shallot or sesame oil over it and set aside.

4. Using the same pot of boiling water add noodle and cook for a minute till water boils then remove and rinse it with cold water before adding back into the boiling water. Cook for another minute,  remove then drain well and set aside.

5. In a serving plate, add in the above sauce ingredients and mix well. Top with noodle, blanch vegetables and roast pork.

6. Cooked wanton can be served separately in another bowl with anchovies stock and chopped spring onion.

Besides serving the roast pork with noodle, you can made your own roast pork rice at home too. So if you love these, remember to head down to the market this weekend and grab some pork belly and try out the recipe.

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