Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cantonese pork belly. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cantonese Pork Belly is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Cantonese Pork Belly is something that I’ve loved my entire life.

Check Out Belly Pork On eBay. Check Out Great Products On eBay. Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe. by: Sarah. Cantonese Roast Pork Belly is a staple food item to have especially during the holidays in Asia.

To begin with this particular recipe, we must prepare a few components. You can cook cantonese pork belly using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cantonese Pork Belly:

1. Make ready 1 lb slab pork belly
2. Make ready 2 tsp Shaoxing wine
3. Make ready 1/2 tsp salt
4. Make ready 1 tsp sugar
5. Make ready 1 tsp five spice powder
6. Take 1/4 tsp white pepper
7. Prepare 1 1/2 tsp rice wine vinegar
8. 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. Heat a wok on medium heat.

Steps 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.
   1. 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.
3. Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides.
4. 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.
5. Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan.
6. 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. Heat a wok on medium heat. Add the rest of the sauce ingredients into the wok. Remove the sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan. Place the pork belly on the rack and put it back in the oven to crisp up.

So that’s going to wrap this up with this exceptional food cantonese pork belly recipe. Thanks so much for reading. I’m 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 in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!