Cantonese Roast Pork Belly (Siu Yuk) 烧腩 - Chinese Recipe

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Cantonese Roast Pork Belly (Siu Yuk) 烧腩

🌍 Chinese, Cantonese Difficulty: ●●●○○



Ingredients

  • 1kg pork belly (skin-on, scored deeply)
  • Dry rub (meat side): 1 tbsp five-spice
  • 1 tbsp salt
  • 1 tsp sugar
  • 1 tbsp Shaoxing wine
  • 3 cloves garlic (minced)
  • (Skin) 1 tsp vinegar + 1 tsp salt

Method

  1. Scoring — Score skin at 1cm intervals; score meat side diagonally. Rub wine and garlic into meat.
  2. Salting — Salt and vinegar on skin. Refrigerate uncovered overnight (skin must dry).
  3. Preheating — Preheat to 250°C (480°F). Place pork skin-up on rack. Roast 25 min until skin blisters and crackles.
  4. Reducing — Reduce to 200°C (400°F); roast 20 min. Rest 10 min; chop.


Tags: pork belly, dry rub : 1 tbsp five-spice, sugar, shaoxing wine, garlic · Source: Brittani's Almanac

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