Roast Pork Belly. We Deliver High-Quality Cuts Of Meat To Your Door For An Unforgettable Dining Experience. Rich in Flavors and Possesses a Remarkable Melt-In-Your-Mouth Texture. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables.
Season generously with salt and pepper, rubbing it well into the skin. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat. You can cook Roast Pork Belly using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Roast Pork Belly
- It’s 1 kg of pork belly.
- It’s of Lemon juice.
- Prepare of Rice wine.
- It’s of Soy sauce.
- It’s of Black pepper.
- You need 1 of little sugar.
- It’s of Ketchup.
Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants. However, it is already a daunting task to roast pork on. Cure and smoke pork belly and you've got bacon. Roast the belly instead and you've got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.
Roast Pork Belly step by step
- Wash and pat dry the belly.Then poke it with fork to penetrate the sauce.The add all the ingredients and marinade overnight.Then put inbthe oven for 250c fir 45mins..
- Slice and pour the remaining sauce over the surface.Serve.
Remove the pork belly from the bag, rinse off any big pieces of spice, and pat dry with a clean towel. Place pork belly skin-side down in a large baking dish. Fill baking dish with enough melted pork fat or lard to cover the pork belly by ½ inch. 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.