Recipe: Yummy Chinese crispy pork belly

Chinese crispy pork belly. Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust. The best crackling in the world with juicy seasoned flesh, no one.

I promise you will like it! Famous Chinese crispy pork belly recipe with detailed photo guide and tips shared. After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. You can cook Chinese crispy pork belly using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chinese crispy pork belly

1. Prepare 2 kg of pork belly - ribs attached.
2. It's 3 Tbsp of chinese five spice.
3. You need 1 Tbsp of honey.
4. It's 1 Tbsp of Szechuan peppercorns, ground in a pestle and mortar.
5. You need 2 Tbsp of butter.
6. It's of Juice and rind of 1 lemon.
7. You need to taste of Salt and pepper.

I am always trying to find ways and information for a better result and trying to understand how every step works. 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 But don't worry…although I happen to be writing this Chinese crispy roast pork belly recipe, I had a lot of help from the parents on this one. When it comes to Chinese roast pork, one could never have enough of the crispy skinned roasted pork belly. Crispy Pork Belly tastes like an absolute delicacy with none of the effort for traditional pork belly recipes.

Chinese crispy pork belly step by step

1. Remove the rib bones from the belly in one piece. This will be roasted along with the belly.
2. Score the rind at 1cm intervals. Place belly on a wire rack rind side up above the sink and pour 2 liters of boiling water over the belly to render some of the fat. Leave to drain and pat dry the rind..
3. Combine the spices, honey butter and pepper in microwaveable bowl and nuke for 1 minute, then mix to combine. Add lemon juice.
4. Using a pastry brush, smear the mixture on the flesh side of the pork belly, taking care not to get any mixture on the rind side. Also cover both side of the rib bone section removed earlier with the mixture.
5. Preheat oven to 250 degC. Place belly rind side up on a foil lined baking sheet, alongside the rib section. Sprinkle some coarsely ground salt onto the rind and grill for 20 minute.
6. Turn down the heat to 160 degC and roast for 40 minutes. Roasting Vegetables such as sweet potatoes, carrots, mushrooms etc can be added to the same baking sheet at this time if desired.
7. After the roasting time has elapsed, remove the vegetables and the rib..
8. Turn up the heat to 250 degC again and return the belly to the oven for the rind to crackle. Carefully monitor the process as the rind could easily burn at this point. Once crackling done nice and evenly, remove from the oven..
9. Set aside for 20 minutes to rest, before carving the meat along the scored lines.
10. Enjoy your super juicy, crackly crunchy pork belly! (with some ribs on the side).

This Sticky Chinese Pork Belly is one of my absolute favourite recipes on the blog. Check out my three step process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating. I wonder how many recipes I've published with sticky in the title. Known as siu yuk, this roast pork belly is a classic Cantonese dish. Remove the pork belly from the oven immediately, crack the salt.

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