Recipe: Appetizing Cantonese Pork Belly

Ida Rose
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Recipe: Appetizing Cantonese Pork Belly
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Recipe: Appetizing Cantonese Pork Belly Delicious, fresh and tasty.

Cantonese Pork Belly. Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), 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. Open up the aluminum foil and spread it.

Poke holes on the skin again.

Stir and ensure the pork belly strips are coated well with the sauce.

Rinse pork and pat dry, place skin side down on plate..

You can have Cantonese Pork Belly using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cantonese Pork Belly

  1. You need 1 lb of slab pork belly.

  2. It’s 2 tsp of Shaoxing wine.

  3. Prepare 1/2 tsp of salt.

  4. You need 1 tsp of sugar.

  5. You need 1 tsp of five spice powder.

  6. Prepare 1/4 tsp of white pepper.

  7. You need 1 1/2 tsp of rice wine vinegar.

  8. You need 1/2 cup of coarse salt.

Once the pork belly is tender to touch, remove from the wok.

Then pour the sauce into a clean bowl and reserve that to dress your steamed rice.

Leave a tbsp of sauce/oil in the wok.

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

Cantonese Pork Belly step by step

  1. Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin..

  2. Mix the salt, sugar, five spice, and white pepper together and rub into meat..

  3. 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..

  4. Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides..

  5. 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..

  6. Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan..

  7. 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..

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.

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.