Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cantonese pork belly. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cantonese Pork Belly is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Cantonese Pork Belly is something which I have loved my whole life.
We Deliver High-Quality Cuts Of Meat To Your Door For An Unforgettable Dining Experience. Rich in Flavors and Possesses a Remarkable Melt-In-Your-Mouth Texture. Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last.
To begin with this recipe, we must first prepare a few ingredients. You can have cantonese pork belly using 8 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Cantonese Pork Belly:
- Get 1 lb slab pork belly
- Make ready 2 tsp Shaoxing wine
- Take 1/2 tsp salt
- Get 1 tsp sugar
- Take 1 tsp five spice powder
- Prepare 1/4 tsp white pepper
- Get 1 1/2 tsp rice wine vinegar
- Take 1/2 cup coarse salt
Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices. After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur.
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Instructions to make Cantonese Pork Belly:
- Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin.
- Mix the salt, sugar, five spice, and white pepper together and rub into meat.
- Turn the pork belly over and use a meat tenderizer or small fork to poke tiny holes all over the skin. Then set meat in refrigerator and allow to dry for 12 to 24 hrs.
- Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides.
- Brush the exposed skin with rice wine vinegar, then cover the top of the pork in coarse salt. Bake for 1 hour and 30 minutes.
- Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan.
- Move your oven rack to the lowest point and set the broiler at 450F. Broil for 10 to 15 minutes until the skin puffs up.
After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat. Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants. Chinese crispy pork belly is a popular Cantonese roast meat also known as Chinese Roast Pork (Siu Yuk / Siew Yoke in Cantonese).
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