![\"Roast](\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/08\/Roast-Pork-Belly1.jpg\" "\\"Roast")
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What was to be a Sunday full of surprises turned out to be a complete disappointment. Well, in the first place, one can never expect to\u00a0find a huge chunk of pork belly laying in the fridge of the pathetically small NTUC at Tiong Bahru Plaza. So where else to look for it but at the conventionally (in)famous Tiong Bahru Market?\u00a0So I made my\u00a0way down to the market, and\u00a0pretty soon, a friendly hawker\u00a0beckoned to me\u00a0and peddled a 1.5kg piece of pork belly at the ‘best’ price\u00a0of $12.50 per kg. I happily snatched up the purchase, impressed by how easily the transaction went.<\/p>\n
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In the evening, my earlier pride was facilely wiped out when my mum-in-law reported that pork belly sells for $7 a kg at the Smith Street Market.<\/p>\n
I could have killed a whole pig with the amount that I’ve paid.<\/p>\n
Ingredients<\/em><\/strong>:<\/p>\n Method<\/em><\/strong>:<\/p>\n Tricks<\/em><\/strong>:<\/p>\n Serving<\/em><\/strong>: For an improved version, please click here<\/a><\/span>.<\/span>\n
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The poking of holes on the skin allows it to lose enough water and absorb the salt, hence becoming crispy. It’d be crispier if the salt can be left on the skin for at least\u00a02 days before the roasting (as advised by expert MIL).<\/div>\n<\/li>\nThe black pepper works wonders in enhancing the fragrance of the dish!<\/div>\n<\/li>\n<\/ul>\n
\n8 – 10 persons<\/p>\n
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