Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cantonese pork belly. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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. The sauce is sweet and salty, so be sure to serve with rice. It was a glorious, beautifully crafted specimen of pork.
Cantonese Pork Belly is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Cantonese Pork Belly is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook cantonese pork belly using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cantonese Pork Belly:
- Get 1 lb slab pork belly
- Take 2 tsp Shaoxing wine
- Take 1/2 tsp salt
- Make ready 1 tsp sugar
- Take 1 tsp five spice powder
- Make ready 1/4 tsp white pepper
- Get 1 1/2 tsp rice wine vinegar
- Get 1/2 cup coarse salt
Crispy Pork Belly (Roasted Pork Belly) or Siu Yuk (Chinese: 脆皮燒肉) is a classic favorite Cantonese Siu Mei (Chinese: 燒味). Buying Siu Yuk at a local Siu Mei Store in Hong Kong. Cantonese crispy pork belly. 脆皮烧肉制作过程︱Cantonese Crispy Pork Belly Recipe [Eng Sub]. 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.
Instructions to make Cantonese Pork Belly:
- Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin.
- Mix the salt, sugar, five spice, and white pepper together and rub into meat.
- 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.
- Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides.
- 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.
- Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan.
- 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.
In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese). In central China like Hubei and Hunan, people just use salt as a marinating before drying. Roasted Pork Belly or Lechon Liempo is a good and simpler way to make Filipino Style Roast Pork. Crispy Pork Belly and Sandwich Banh Mi. I had this Crispy Pork Belly Banh Mi in Da Nang Vietnam and since then keep dreaming about the best Banh Mi in my life… It's also known as Cantonese roast pork belly, siu yuk.
So that is going to wrap it up for this special food cantonese pork belly recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
