how to makecantonese roast pork belly

Cantonese-style roasted pork belly, also known as siu yuk or siu mei, is a popular and delicious dish in Cantonese cuisine. It features crispy, flavorful skin and tender, juicy meat. Here’s a basic recipe for Cantonese roasted pork belly:

Ingredients:

• 2 pounds (around 1 kg) pork belly, skin on
• 2 tablespoons coarse salt
• 1 teaspoon five-spice powder
• 1 tablespoon white vinegar
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon honey or maltose (optional)

Instructions:

1. Start by preparing the pork belly. Make sure the skin is scored (lightly cut) with a sharp knife, creating a diamond or crosshatch pattern. This helps the skin crisp up during roasting.
2. Rub the coarse salt all over the pork belly, including the scored skin. Let it sit for about 15 minutes to draw out moisture.
3. Preheat your oven to 425°F (220°C).
4. Rinse off the salt from the pork belly and pat it dry with paper towels.
5. In a small bowl, combine the five-spice powder, vinegar, and Shaoxing wine or dry sherry. Mix well.
6. Place the pork belly on a rack in a roasting pan, with the skin side up. Pour the spice mixture over the meat, making sure to rub it into the scored skin and all over the meat.
7. If desired, brush the honey or maltose over the scored skin. This will help achieve a shiny and crispy skin. However, it’s optional and can be skipped if you prefer.
8. Place the roasting pan with the pork belly in the preheated oven. Roast for about 30 minutes or until the skin starts to bubble and turn golden brown.
9. Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45 minutes to 1 hour, or until the skin is crispy and the meat is tender. You can occasionally baste the meat with the drippings to keep it moist.
10. Once done, remove the pork belly from the oven and let it rest for a few minutes before slicing.
11. Cut the roasted pork belly into bite-sized pieces and serve hot. It’s commonly enjoyed with steamed rice, stir-fried vegetables, or in a steamed bun (char siu bao).

Remember, cooking times may vary depending on your oven, so it’s essential to keep an eye on the pork belly as it roasts to prevent overcooking. Enjoy your Cantonese-style roasted pork belly!