Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, cantonese pork belly. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cantonese Pork Belly is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Cantonese Pork Belly is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook cantonese pork belly using 8 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Cantonese Pork Belly:
- Take 1 lb slab pork belly
- Prepare 2 tsp Shaoxing wine
- Get 1/2 tsp salt
- Make ready 1 tsp sugar
- Get 1 tsp five spice powder
- Take 1/4 tsp white pepper
- Take 1 1/2 tsp rice wine vinegar
- Prepare 1/2 cup coarse salt
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Steps to make Cantonese Pork Belly:
- 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.
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