Cantonese Crispy Skin Pork Belly 燒肉
A traditional Cantonese recipe for crispy skin pork belly with perfectly crackled skin and tender meat, achieved through careful preparation and roasting techniques.
Ingredients
Servings
- 1 kg pork belly
- 3 tbsp shaoxing wine
- 2 spring onion stalks
For the skin
- ½ tsp of baking powder (not baking soda)
- ½ tsp of sesame oil
For the dry rub
- 1 tbsp of salt
- 6 g sugar
- 1 tsp of five spice
Instructions
Prepare the pork
-
Boil pork belly for 2 mins on medium heat to soften skin to prick holes.
Dry the skin
-
Rub shaoxing wine and salt mixture on the meat side. Make a box with foil and leave in the fridge overnight to dry out skin.
Prepare the skin
-
The next day, rub baking powder and sesame oil on the dried skin.
Roast the pork
-
Bake 180 °C for 45mins. Take out and wipe off any excess oil.
Finish the skin
-
Then bake on top level/grill 220 °C for 10 mins or until skin has puffed up and is golden
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Notes
Committed to this collection by the hand of Hunter.
