Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way 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 will be really delicious.

Cantonese Pork Belly is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Cantonese Pork Belly is something that I’ve loved my entire life.

Find Rings, Necklaces, Charms & More. Free UK Delivery on Eligible Orders! 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 have to first prepare a few ingredients. You can have cantonese pork belly using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese Pork Belly:

1. Get 1 lb slab pork belly
2. Make ready 2 tsp Shaoxing wine
3. Take 1/2 tsp salt
4. Take 1 tsp sugar
5. Get 1 tsp five spice powder
6. Get 1/4 tsp white pepper
7. Make ready 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.

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.
   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 is going to wrap this up for this exceptional food cantonese pork belly recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!