Cantonese Pork Belly
Cantonese Pork Belly

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, cantonese pork belly. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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. It was a glorious, beautifully crafted specimen of pork. This dish is the reason why I live to eat pork.

Cantonese Pork Belly is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Cantonese Pork Belly is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have cantonese pork belly using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cantonese Pork Belly:
  1. Get 1 lb slab pork belly
  2. Prepare 2 tsp Shaoxing wine
  3. Make ready 2 tsp salt
  4. Take 1 tsp sugar
  5. Prepare 1/2 tsp five spice powder
  6. Make ready 1/4 tsp white pepper
  7. Prepare 1 1/2 tsp rice wine vinegar
  8. Take 1/2 cup coarse salt

Heat the clay pot with medium heat until the water starts to boil. Add cured pork belly and close the lid. Classic Cantonese Crispy Pork Belly aka Roasted Pig or Siu Yuk made at home with step-by-step While most people go for the popular BBQ Pork (Char Siu) or Crispy Roast Duck, I, on the other hand. Browse our collection of perfect pork belly recipes, including slow-cooked pork belly, confit stuffed belly and pork 'The Cantonese Kitchen' - barbecued pork crackling with prawn, plum and truffle.

Instructions to make Cantonese Pork Belly:
  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.

Cantonese pork BBQ : aka char siu pork belly. Braised Pork Belly Cantonese Style (Traditional Chinese Cooking). Crispy roast pork belly is, for me, the Holy Grail of pork dishes. Known as siu yuk or shao rou, it's a staple in the pantheon of Cantonese roasts. Give me large slabs of it, dripping in its own fatty juices.

So that’s going to wrap it up for this special food cantonese pork belly recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!