Simple Way to Make Speedy Cantonese Pork Belly

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cantonese pork belly. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cantonese Pork Belly is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Cantonese Pork Belly is something which I’ve loved my whole life. They are nice and they look wonderful.

Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. Today let's make Cantonese Pork Belly Char Siu (Chinese BBQ Roasted Pork Recipe). It's a perfect addition for any holiday meals! It was a glorious, beautifully crafted specimen of pork.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 2 tsp Shaoxing wine
3. Prepare 1/2 tsp salt
4. Take 1 tsp sugar
5. Take 1 tsp five spice powder
6. Prepare 1/4 tsp white pepper
7. Take 1 1/2 tsp rice wine vinegar
8. Get 1/2 cup coarse salt

It's soft, subtle, flavorful, and yet crispy. To many, its the golden crispy skin that defines between good and excellent. Cantonese Roast Pork Belly, by thewoksoflife.com. Find this Pin and more on Chinese recipes by JL Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant.

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.
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 Roast Pork Belly, by thewoksoflife.com. Find this Pin and more on Chinese recipes by JL Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant. In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese). In central China like Hubei and Hunan, people just use salt as a marinating before drying. Appetizer / SideCrispy Pork Belly (gfycat.com).

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