The origins of the well-loved Cantonese Crispy Roast Pork Belly started off in village celebrations, where the whole pig will be roasted in a charcoal oven at high heat till its skin becomes crispy while the meat remains tender and succulent.
|Cooking Time||Approx. 90min|
- 1kg pork belly
- 1 tbsp white pepper
- 1 tbsp hua diao wine
- 100g coarse salt
- 2 tbsp white vinegar
- 2 tsp salt
- 1 tbsp five spice powder
- Use a knife to scrape the skin surface of the pork belly to get rid of dirt.
- Poke holes into skin.
- Add 1 tbsp of hua diao wine, 1 tbsp of white pepper, 1 tbsp of five spice powder, 2 tsp of salt and mix well into a paste.
- Marinate the meat part of the pork belly with the paste.
- Place marinated pork belly onto an aluminium foil.
- Leave the pork belly in the fridge for at least 12 hours to allow marinade to set in.
- Remove from fridge and spread 1 tbsp of white vinegar evenly onto skin.
- Pack one layer of coarse salt over the skin, till skin is completely covered.
- Place in oven (temperature: 200 degrees) for 40 minutes.
- Remove pork belly from oven and scrape off coarse salt.
- Spread another 1 tbsp of white vinegar evenly onto skin.
- Place pork belly back onto the oven rack and let it roast for another 40 minutes (temperature: 200 degrees).
- Remove pork belly from oven and let it rest.
- Slice pork belly.
- Serve with mustard sauce and a steaming bowl of brown rice.