Easiest Way to Make Tasty Cantonese Pork Belly

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This recipe will be the best Char Siu, Cantonese BBQ Pork Belly, you will ever make at home. Get some pork on your fork. Using aluminum foil, create a tray around the pork belly that is snug against the sides. You can cook Cantonese Pork Belly using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cantonese Pork Belly

1. You need of slab pork belly.
2. It's of Shaoxing wine.
3. You need of salt.
4. You need of sugar.
5. Prepare of five spice powder.
6. It's of white pepper.
7. It's of rice wine vinegar.
8. You need of coarse salt.

Brush the exposed skin with rice wine vinegar, then cover the top of the pork in coarse salt. Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Transfer the pork out and pat dry the water. Then pork as many as possible holes on the rind.

Cantonese Pork Belly instructions

1. Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin..
2. Mix the salt, sugar, five spice, and white pepper together and rub into meat..
   
3. 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..
4. Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides..
5. 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..
6. Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan..
7. 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..

Place the pork belly on top of a rake with water to catch the oil dripping when roasting. This is will not only keep your pork belly moist all through roasting but will stop your oven from smoking. Cantonese Style Braised Pork Belly with Arrowroot (慈菇焖腩肉) is a traditional dish often served at Chinese New Year. Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens) Mei Cai Kou Rou is a recipe for braised, steamed pork belly with preserved mustard greens. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur.