Chinese Roast Pork Belly Recipe A Delicious And Easy To Follow Guide

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 …

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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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Chinese Roast Pork Belly Christie at Home

WebApr 18, 2023 · In a preheated oven at 500 F or broiling point, place pork belly back into the oven on lowest roasting rack. If you scored cross …

1. In a small bowl, whisk together the Chinese five spice, salt, and garlic powder. Then flip your pork belly meat side up and skin side down and rub the dry seasoning into the meaty side only.
2. Flip the pork belly strip skin side up and clean off the skin as much as possible with a clean dry towel. Then dry it the skin off with another piece of paper towel.
3. Next poke as MANY holes as you can into the skin and use a lot of pressure. This is the key to a successful Chinese roast pork belly crackling. (I would even suggest investing in the tool I used below which is also a meat tenderizer so it is dual purpose. This will make the process SOOO much easier. It is only $13 on amazon. If you cannot budget for this tool, use a sharp metal cooking needle.)
4. Then per each pork belly strip, wrap aluminum foil around the base and the sides of the pork leaving the skin open and uncovered. Do not create a tall edge with your foil. Create a short edge enough that you can pick up the sides. If you create tall edge the oven heat will not reach the skin evenly, resulting in a non crispy skin.

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