Cantonese Pork Belly. Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last. Now, understand that although I was practically raised on this stuff like most children were.

Lift up the pork belly and place it on to a grill above the aluminum foil (so that it sits above the pan). Now the skin is very soft and pliable. Poke holes on the skin again. You can have Cantonese Pork Belly using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cantonese Pork Belly

You need 1 lb of slab pork belly.
You need 2 tsp of Shaoxing wine.
Prepare 1/2 tsp of salt.
It's 1 tsp of sugar.
You need 1 tsp of five spice powder.
Prepare 1/4 tsp of white pepper.
It's 1 1/2 tsp of rice wine vinegar.
Prepare 1/2 cup of coarse salt.

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices. After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. Chinese crispy pork belly is a popular Cantonese roast meat also known as Chinese Roast Pork (Siu Yuk / Siew Yoke in Cantonese).

Cantonese Pork Belly step by step

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..

The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is. Once the pork belly is tender to touch, remove from the wok. Then pour the sauce into a clean bowl and reserve that to dress your steamed rice. Leave a tbsp of sauce/oil in the wok. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur.