Get ready to tantalize your taste buds with the irresistible flavors of Cantonese Roast Pork Belly! This mouthwatering dish, known for its perfectly crispy skin and succulent meat, is a showstopper that will impress your family and friends at any gathering. Imagine biting into a piece of tender pork, the rich aroma of five-spice wafting through the air, and that satisfying crunch of crackling skin—it's a culinary experience you won't want to miss! Join us as we guide you through the steps to create this delectable dish that will transport you straight to the heart of Cantonese cuisine.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Cantonese
Serves: 6 servings
Ingredients
- 2 pounds pork belly
- 1 tablespoon five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- Salt to taste
- 1/4 cup water
Instructions
- Prepare the pork belly by patting it completely dry with paper towels. Ensure the skin is moisture-free for crispy crackling.
- Score the skin of the pork belly in a diamond pattern, making shallow cuts about 1/2 inch apart, being careful not to cut into the meat.
- Mix five-spice powder, soy sauce, rice wine, sugar, and salt in a small bowl to create a marinade.
- Rub the marinade thoroughly into the meat side of the pork belly, avoiding the skin. Let it marinate for at least 2 hours or overnight in the refrigerator for deeper flavor.
- Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 375°F (190°C).
- Place the pork belly skin-side up on a rack in a roasting pan. Pour 1/4 cup water into the bottom of the pan to prevent drippings from burning.
- Sprinkle additional salt over the skin to help create crispy crackling.
- Roast the pork belly for 1 hour, then increase the temperature to 425°F (218°C) and continue roasting for another 30-45 minutes until the skin is golden and crispy.
- Remove from the oven and let rest for 15-20 minutes before slicing to allow juices to redistribute.
- Slice the pork belly into thick pieces, serving with steamed rice or as part of a traditional Cantonese meal.
Tips
- Patience is Key: For the crispiest skin, make sure to pat the pork belly completely dry before scoring and marinating. Moisture is the enemy of crackling!
- Marinate Overnight: While a couple of hours will work, marinating the pork belly overnight allows the flavors to penetrate deeper, resulting in a more flavorful dish.
- Temperature Control: Start roasting at a lower temperature to render the fat and then crank it up for the last phase to achieve that golden, crispy skin. Keep an eye on it to prevent burning!
- Resting Time: Allow the pork belly to rest after roasting. This step is crucial as it helps the juices redistribute, ensuring each slice is juicy and tender.
- Serving Suggestions: Pair your roast pork belly with steamed rice and your favorite vegetables for a complete meal. It also makes a fantastic addition to a charcuterie board!
Nutrition Facts
Calories: 385kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: 100mg
