Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.
Crispy, Pork Belly
Calories: 5268 kcal
pork belly with beautiful layers
small chunks of ginger
Chinese five spice
sea salt to cover the meat
white vinegar for brushing
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.
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.
After the hard pork process, apply a small pinch of salt on the rind.
Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.
Crispy Pork Belly (Siu Yuk)
Amount Per Serving
Calories from Fat 4779
% Daily Value*
Total Fat 531g
Saturated Fat 193g
Total Carbohydrates 15g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.