Monday, January 9, 2012

Roast Pork with Spicy Caramel Apple

I have been trying to post this but my old Google browser was outdated, and I could not get the Google Chrome installed.  And trying to blog on my Macbook is another whole new challenge.  Anyway the process was long and hard, but it is now sorted!!!


I was watching the re-run of Ladies Nite (女人聚乐部 ) a channel U program when hubby and I were attracted to the recipe "Roast Pork with Spicy Caramel Apple" .  It sure looked good, and we were totally sold when TV hosts Michelle and Vivian hugged each other and cried when they tasted the cracking delicious pork.  J elbowed me to try making it but with the family vacation line up, nothing much I can then.

We left for our Christmas vacation shortly after the program ended that afternoon, but throughout the trip, my hubby and I have been talking about the roast meat...

Amongst the first things we did when returned to Singapore was to go supermarket to buy all the stuff required for the recipe.

It calls for copious amount of salt, but there's a warning that this salt is required to make the skin cripsy so I was caught between devil and deep blue sea.  In the end, I went ahead with the original qty but did use a just slightly damp towel to wipe off the salt from the first round of marination.

The meat is very tender, and the fat is melt-in-your-mouth.  The skin, as expected, is indeed very crispy but far too salty for my family.  J joked that Michelle and Vivian hugged each other cos they need to hide their grimacing face after tasting the over-salty meat!

The caramel apple is a necessity here - the sweet and spicy balance the saltiness... but you know, it is darn unhealthy!

BTW, I googled and found that another method to baste the port skin with vinegar after the first 30min, then continue to roast until time is up.  This way, we do not need excessive salt to get the crackling skin.

I will certainly try this method cos my family completely love this roast meat...  I hope to share the results soon.

Roast pork with Spicy Caramel Apples
  • 1 kg pork belly
  • 1 tbsp salt (The recipe stated not to cut down the amount as it helps to make the skin crispy but I really found it too salty after using this amount)
  • 1/2 tbsp oyster sauce
  • 1/2 tsp five spice powder
  • 1 clove garlic minced

  1. Score the skin with a very sharp knife,  or ask the butcher to do this for you. 
  2. Rub salt all over the skin. Mix the remaining ingredients together and rub it on the meat side only, not on skin or it will burn easily.
  3. Leave it uncovered in the fridge overnight to marinate.

  • 1 tbsp oil
  • 1 tbsp salt (again, the salt is important as it makes the skin crispy)
  • 2 cloves of garlic crushed 
  • 1 star anise
  • 1 quill cinnamon bark 
  • 1 yellow onion, coarsely chopped 
  • 1 carrot, coarsely chopped 
  • Water

  1. Remove the pork from the fridge and let it sit at room temperature for at least 30 mins (fridge very cold). Rub the oil and salt into the skin.
  2. Use a deep roasting tray or oven proof container that fit the belly almost exactly. Add the onion, garlic, carrots, star anise and cinnamon to the tray. Place the pork on top and add enough water until the meat is covered, be careful not to cover the skin and fat layer.
  3. Roast at 200°C for 90 mins.  Let the meat rest for 10 to 15 minutes before carving.

Spicy caramel apples

  • 3 green apples, cut into wedges (Green apples are tart which is great with the sweet caramel)
  • 1/8 cup butter
  • 1/2 cup brown sugar
  • 1/2 tsp Cayenne Pepper
  1. Melt the butter with the sugar, adding a few drops of water if necessary.
  2. Add the apple wedges and cook on moderately high fire until the sauce thickens, about 15 minutes. Be sure to stir occasionally otherwise will be overcooked.


Anonymous said...


Agree that the roast pork looks scrumptious. Perhaps sea salt would be better? Our refined salt will "pickled" our stomachs!

Happy cooking! Sabby

Cookie said...

Hi Sabby, thanks for the prompt! Yes certainly sea salt would be better if you have that!!!! I know many good minerals are lost in the refined salt.... but "pickled" is something I just learnt. :-)

mui mui said...

why didn't i get to try this? violent protest!

can try it soon?

Cookie said...

Hi mui mui - you will be invited to taste this... when i perfect the art of roasting it. Still experimenting!!!

Shirley @ Kokken69 said...

Thanks for sharing this! The salting, I believe is to draw out the moisture so that when the pork is roasted, it will dry out to a crispy finish. I think you can quickly wash off the salt and pat the pork dry before roasting.

Cookie said...

Hi Shirley,

Your tips is somewhat similar to some friends; accordingly the Hong Kong way to roast it is to use a thick layer of salt, but scrapped off sometime thru the baking. I haven't got more detail than now but certainly gonna do more reseatch around that.

Let's see how the subsequent roasting go!!!