NYONYA FIVE-SPICE ROAST PORK MIX
SGD $15.00
100g
Our premium whole spices are individually roasted over charcoal flames to awaken each spice’s full character; before being skilfully ground, sifted and combined with salt to yield this superior spice powder bursting with sweet, savoury, rich and harmonious blend. It is suitable for use in general cooking, baking, steaming, braising, stewing, stir-frying, curing, and making dry rubs, marinades and condiments for roasted, grilled or fried items.
In stock
For over 120 years, our Nyonya Five-Spice Roast Pork Mix has been made to a secret family recipe handed down over three generations.
The Chinese practice balancing Yin and Yang in their meals, and so the heat of a dish should be countered with a cooling ingredient. Our premium whole spices are individually roasted over charcoal flames to awaken each spice’s full character; before being skilfully ground, sifted and combined with salt to yield this superior spice powder bursting with sweet, savoury, rich and harmonious blend.
INGREDIENTS
100% Whole Spices (Cinnamon, Cumin, Fennel, Orange Peel, Star Anise, Cloves, Coriander, White Pepper, Chinese Angelica, Red Yeast Rice, Licorice, Sand Ginger, Black Cardamom), Salt and Sugar. No added preservatives, artificial colours, aroma or flavour enhancers.
HOW TO USE
Use Nyonya Five-Spice Roast Pork Mix to naturally enhance the flavour and aroma of roast meats. It is suitable for use in general cooking, baking, steaming, braising, stewing, stir-frying, curing, and making dry rubs, marinades and condiments for roasted, grilled or fried items.
Recipe
Click here for recipe –
Ingredients
- 2kg Pork Belly with skin in a single large piece, no bones
- 1.5 tablespoon salt and white pepper on pork skin
Method
- Remove all the hairs on the skin of the pork belly. Speak to your butcher on this.
- Sprinkle NYONYA FIVE-SPICE ROAST PORK MIX evenly on the bottom of pork belly.
- Flip the pork belly skin side up, and with a sharp paring knife or pen knife, score the pork skin in a criss-cross fashion, 3cm apart.
- Rub the salt and white pepper onto the pork skin. Be sure to rub the salt and pepper in well.
- Line an oven tray with baking paper, and place the pork belly on with the bottom side down. Chill in the fridge, uncovered, for 1-2 days.
- Preheat oven to 220°C. Bring the pork belly to room temperature.
- Roast pork at 220°C for 30 minutes. Then lower to 180°C, and roast for another 1 hour.
- Remove from oven, and let cool for 30 minutes.
- To chop the pork belly, flip skin side down onto a chopping board. Use a sharp cleaver to chop into desired pieces.
- Serve with your favourite Handpicked noodles.
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