Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roast pork belly. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roast pork belly is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Roast pork belly is something that I have loved my whole life. They are nice and they look wonderful.
Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown. One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly! The crunch the juicy fatty pork, I love it!
To begin with this particular recipe, we must first prepare a few ingredients. You can have roast pork belly using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast pork belly:
- Take 1 kg pork belly, bone in, skin on
- Get 3-4 large garlic cloves
- Get 2 tbsp. dried marjoram
- Make ready 2 tsp black or garlic pepper
- Prepare 3 tbsp. black bean paste or sauce
- Get 2 tbsp. dark soy sauce
- Prepare 3 tbsp. runny honey
- Get 2 tsp liquid smoke (optional)
- Prepare 1 medium onion
- Make ready 1/2 cup dry sherry
Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party. Use our roast calculator to work out the exact pork belly cooking times and temperatures. Roast Pork Belly with Chile Vinegar.
Steps to make Roast pork belly:
- Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can.
- Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour - overnight would best.
- Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat.
- Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving.
Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Korean and Philippine cuisine. The easiest Chinese roast pork belly recipe that gives you crispy cracklings. Never fails to give you those nice crispy cracklings EVERY TIME!
So that’s going to wrap it up for this exceptional food roast pork belly recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to roast pork belly cooking. Go on get cooking!
