Cantonese Crispy Roast Pork Belly (广东燒肉)

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.

Servings 6
Cooking Time Approx. 90min
Skill Level Easy
  1. 1kg pork belly
  2. 1 tbsp white pepper
  3. 1 tbsp hua diao wine
  4. 100g coarse salt
  5. 2 tbsp white vinegar
  6. 2 tsp salt
  7. 1 tbsp five spice powder
  1. Use a knife to scrape the skin surface of the pork belly to get rid of dirt.
  2. Poke holes into skin.
  3. 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.
  4. Marinate the meat part of the pork belly with the paste.
  5. Place marinated pork belly onto an aluminium foil.
  6. Leave the pork belly in the fridge for at least 12 hours to allow marinade to set in.
  7. Remove from fridge and spread 1 tbsp of white vinegar evenly onto skin.
  8. Pack one layer of coarse salt over the skin, till skin is completely covered.
  9. Place in oven (temperature: 200 degrees) for 40 minutes.
  10. Remove pork belly from oven and scrape off coarse salt.
  11. Spread another 1 tbsp of white vinegar evenly onto skin.
  12. Place pork belly back onto the oven rack and let it roast for another 40 minutes (temperature: 200 degrees).
  13. Remove pork belly from oven and let it rest.
  14. Slice pork belly.
  15. Serve with mustard sauce and a steaming bowl of brown rice.

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