Roasted Pork with Charred Vegetables

Chinese
Chinese New Year
Pork
Sides/Snacks

Easy Level:

Easy

Cook Time:

2 Hrs

Servings:

3-4 Pax

Can’t go wrong with our signature roast pork with the crispiest skin – with red fermented bean curd that gives the dish an extra umami and texture.

With minimal clean-up made possible with Toyomi’s Ultichef with 7-in-1 cooking functions.

Ingredients

Adjust Servings
US / Metric

Roasted Pork

0.00
kg
kg
Pork belly
0.00
kg
kg
Pork belly
0.00
cubes
cubes
Fermented red beancurd
0.00
cubes
cubes
Fermented red beancurd
0.00
tbsp
tbsp
Five-spice powder
0.00
tbsp
tbsp
Five-spice powder
0.00
tbsp
tbsp
Sea salt
0.00
tbsp
tbsp
Sea salt
0.00
tbsp
tbsp
Ground white pepper
0.00
tbsp
tbsp
Ground white pepper
0.00
tbsp
tbsp
Rice wine
0.00
tbsp
tbsp
Rice wine

Charred Vegetables

0.00
g
g
Napa cabbage
0.00
g
g
Napa cabbage
0.00
g
g
Kai lan
0.00
g
g
Kai lan
Salt, to taste
Salt, to taste
0.00
g
g
Mayonnaise
0.00
g
g
Mayonnaise
0.00
tbsp
tbsp
Chilli crisp oil
0.00
tbsp
tbsp
Chilli crisp oil
0.00
tsp
tsp
Five-spice powder
0.00
tsp
tsp
Five-spice powder
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
Lemon juice
Lemon juice

Steps

1

Lay pork belly skin-side up on a board. Use a meat pricker to poke holes in the skin.
Lay pork belly skin-side up on a board. Use a meat pricker to poke holes in the skin.
Mark as completed

2

Mix fermented red beancurd, five-spice powder, sea salt, white pepper, and rice wine in a bowl.
Mix fermented red beancurd, five-spice powder, sea salt, white pepper, and rice wine in a bowl.
Mark as completed

3

Flip pork belly skin-side down and rub the paste evenly on the underside.
Flip pork belly skin-side down and rub the paste evenly on the underside.
Mark as completed

4

Wrap the underside and sides of the pork belly with aluminium foil, leaving the skin exposed.
Wrap the underside and sides of the pork belly with aluminium foil, leaving the skin exposed.
Mark as completed

5

Pack a layer of salt over the skin to draw out moisture.
Pack a layer of salt over the skin to draw out moisture.
Mark as completed

6

Preheat the Toyomi Ultichef to air fryer mode at 180°C.
Preheat the Toyomi Ultichef to air fryer mode at 180°C.
Mark as completed

7

Place the pork belly into the Ultichef and cook for 30 minutes. Remove the salt layer, then cook for another 45 minutes.
Place the pork belly into the Ultichef and cook for 30 minutes. Remove the salt layer, then cook for another 45 minutes.
Mark as completed

8

Switch the Ultichef to grill mode. Brush vinegar over skin and grill for 10 minutes until skin is charred.
Switch the Ultichef to grill mode. Brush vinegar over skin and grill for 10 minutes until skin is charred.
Mark as completed

9

Set the pork aside and scrape off the burnt skin with a serrated knife.
Set the pork aside and scrape off the burnt skin with a serrated knife.
Mark as completed

10

For the vegetables; split the cabbage in half and place them on the grill with kailan. Season with salt and spray with oil.
For the vegetables; split the cabbage in half and place them on the grill with kailan. Season with salt and spray with oil.
Mark as completed

11

Grill for 5 minutes, remove the kailan, flip the cabbage, and cook for another 5 minutes until charred.
Grill for 5 minutes, remove the kailan, flip the cabbage, and cook for another 5 minutes until charred.
Mark as completed

12

For vegetable dressing; mix mayonnaise, chilli crisp oil, five-spice powder, and salt in a large bowl.
For vegetable dressing; mix mayonnaise, chilli crisp oil, five-spice powder, and salt in a large bowl.
Mark as completed

13

Toss the charred vegetables in the dressing until coated evenly.
Toss the charred vegetables in the dressing until coated evenly.
Mark as completed

14

Let the pork cool, then slice - serve together with dressed vegetables.
Let the pork cool, then slice - serve together with dressed vegetables.
Mark as completed

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