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Easy Crispy Chinese Roast Pork

I recently discovered NOH's Chinese roast duck seasoning and as the package indicates: "also for making Chinese roast pork".  I can't believe how simple and how delicious this turned out.  Nice and juicy on the inside and extra crispy on the outside.  I will provide simple tips that will allow you to get that extra crispy roast pork without frying.


Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 5 | Ready In: 5 hours
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Cooking Process:

Season underside of the pork belly (not the fat side) with NOH seasoning packet and Hawaiian salt.  Allow seasoning to sit overnight if possible.  Roll the roast into a log fat-side out and hold into shape using twine or string.  Cook at 450 degrees for 30 minutes, then 225 for 4 hours.   Once roast is fully cooked, turn oven on broil and move the roast as close to the broiler as possible without touching or burning.  You will see the skin start to crisp up and puff up.  Be sure to rotate roast so that the entire roast is allowed to crisp up. 

Tips for crispy roast:  Allow roast to sit in refrigerator overnight uncovered, fat side-up.  Pierce holes or cut slits along the fat layer to allow the fat to render and coat the outside while roasting.  Ensure that the fat layer is kept dry without any seasoning on it.  Broil the outer skin just before serving!

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