Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cantonese pork belly. It is one of my favorites food recipes. For mine, 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 meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Cantonese Pork Belly is something that I have loved my entire life. They are nice and they look fantastic.
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. Stir and ensure the pork belly strips are coated well with the sauce.
To begin with this particular recipe, we have to prepare a few components. You can have cantonese pork belly using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cantonese Pork Belly:
- Prepare 1 lb slab pork belly
- Get 2 tsp Shaoxing wine
- Prepare 2 tsp salt
- Get 1 tsp sugar
- Get 1/2 tsp five spice powder
- Make ready 1/4 tsp white pepper
- Take 1 1/2 tsp rice wine vinegar
- Make ready 1/2 cup coarse salt
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.
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.
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). The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is. Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking. If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants.
So that is going to wrap this up with this special food cantonese pork belly recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
