Cantonese Belly Recipe

Crispy Pork Belly Recipe (Siu Yuk) China Sichuan Food

WEBOct 9, 2022 · Instructions. Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. …

1. Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
2. Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
3. After the hard pork process, apply a small pinch of salt on the rind.
4. Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.

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Cantonese Style Braised Pork Belly with Arrowhead Root

WEBFeb 10, 2015 · Heat the oil in a wok over low heat and add the rock sugar. Let it melt slowly and then add the red fermented bean curd/liquid. Stir …

Rating: 4.8/5(13)
1. Cut pork belly into large (0.75” x 1.5”) chunks. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. Drain, rinse, and set aside.
2. Peel the arrowhead roots. Just trim off the top and bottom, and peel the outer skin. Immediately drop each peeled root into a bowl of cold water to prevent oxidation. If using potatoes, you're going to want to cut them into 1 1/2-inch chunks, but don't cut them just yet (they take less time to cook than the arrowhead).
3. When you’re ready to cook, take the arrowhead roots out of the bowl of water and cut each in half. Heat the oil in a wok over low heat and add the rock sugar. Let it melt slowly and then add the fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet).
4. Turn the heat to medium and mix everything well. Add the shaoxing wine, dark soy sauce, and 2 cups of water. Stir everything together and cover the lid. Simmer over medium low heat.

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