Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cantonese pork belly. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Try this mouth watering Pork Belly BBQ with honey glazed. It was a glorious, beautifully crafted specimen of pork.

Cantonese Pork Belly is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Cantonese Pork Belly is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook cantonese pork belly using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cantonese Pork Belly:

1. Make ready 1 lb slab pork belly
2. Make ready 2 tsp Shaoxing wine
3. Get 2 tsp salt
4. Get 1 tsp sugar
5. Prepare 1/2 tsp five spice powder
6. Prepare 1/4 tsp white pepper
7. Make ready 1 1/2 tsp rice wine vinegar
8. Get 1/2 cup coarse salt

Another thing I wanted to check off the to-cook-list. Photo "Chinese traditional dish Cantonese BBQ Pork Belly with spring onion served in ceramic plate with chopsticks, bamboo steamer and gua bao bus over linen cloth. Crispy roast pork belly is, for me, the Holy Grail of pork dishes. Known as siu yuk or shao rou, it's a staple in the pantheon of Cantonese roasts.

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.

Give me large slabs of it, dripping in its own fatty juices. Pork Belly Tacos made with tender, juicy, crispy roasted pork belly served with fresh tomatoes Guuuuuys….these Pork Belly Tacos are life. What makes me sad is that. Appetizer / SideCrispy Pork Belly (gfycat.com). I worked in a Cantonese cafe once, we would always serve Hot mustard & delicious plum sauce with our giant egg rolls.

So that is going to wrap it up with this special food cantonese pork belly recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!