Cantonese Pork Belly
Cantonese Pork Belly

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, cantonese pork belly. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cantonese Pork Belly is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Cantonese Pork Belly is something that I’ve loved my entire life.

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. The sauce is sweet and salty, so be sure to serve with rice. Roasted Pork Belly or Lechon Liempo is a good and simpler way to make Filipino Style Roast Pork.

To get started with this recipe, we must prepare a few components. 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. Make ready 1 lb slab pork belly
  2. Get 2 tsp Shaoxing wine
  3. Make ready 2 tsp salt
  4. Prepare 1 tsp sugar
  5. Make ready 1/2 tsp five spice powder
  6. Prepare 1/4 tsp white pepper
  7. Get 1 1/2 tsp rice wine vinegar
  8. Take 1/2 cup coarse salt

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. Chinese crispy pork belly is a popular Cantonese roast meat also known as Chinese Roast Pork Crispy Pork Belly is probably everyone's favourite Cantonese roast meat! Pork belly is the cut where bacon originates and is quite heavy in fat.

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.

But the extended time that this Japanese-style braised pork belly is simmered with ginger and scallions reduces the fat in the. Shaorou in Mandarin, Thit Heo Quay in Vietnamese) is a classic Cantonese dish that's made its way throughout Asia. It's a Chacaanteng roast meat staple. Siu Yuk, Chinese Crispy Roast Pork Belly: Hong Kong Chachaanteng-style Cantonese pork, at home (烧肉). Appetizer / SideCrispy Pork Belly (gfycat.com).

So that’s going to wrap this up for this special food cantonese pork belly recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!