Chinese Pork Belly Recipes Crispy

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 Roast Pork Belly (Siu Yuk) The Woks of Life

WebMar 21, 2015 · Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes. …

1. Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
2. So, to do the next step, you'll need a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.
3. Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
4. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.

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Slow Roasted Crispy Pork Belly (Siu Yuk, 脆皮烧肉)

WebApr 8, 2017 · Roast at a high temperature first. Switch to a low temperature and roast for 2 hours. Bump the heat to high again to finish up. The slow …

1. Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
2. Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
3. Store the leftover pork in fridge for 3 to 4 days.

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