Cantonese Roast Pork Belly - A Chinatown Classic

Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe

3 lb slab of pork belly
2 teaspoons Shaoxing wine
2 teaspoons salt
1 teaspoon sugar
½ teaspoon five spice powder
¼ teaspoon white pepper
1½ teaspoons rice wine vinegar
½ cup coarse sea salt

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.
So, to do the next step, there’s actually a special tool that restaurants use, but we just used 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.

next instructions :

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