Cantonese Roast Pork Belly

Name: Cantonese Roast Pork Belly
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Cuisine: Asian, Chinese
Ingredients: 1 kg Pork Belly; 1 tbsp hoisin sauce; 1 tbsp shaoxing wine; rice vinegar, for brushing; kosher salt, for covering skin; 1 egg white; 2 tsp kosher salt; 1 tsp 5 spice powder; 1 tsp garlic powder; 1 tsp white pepper; 1 tsp sugar

7 steps

Prep:8hCook:1h

Updated at: Sat, 03 Feb 2024 09:27:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories880.6 kcal (44%)

Total Fat87.9 g (126%)

Carbs2.6 g (1%)

Sugars1.5 g (2%)

Protein15.7 g (31%)

Sodium893.7 mg (45%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1kgpork belly

1 Tbsphoisin sauce

1 Tbspshaoxing wine

Spice Mix

2 tspkosher salt

1 tsp5 spice powder

1 tspgarlic powder

1 tspwhite pepper

1 tspsugar

Instructions

Step 1

In a pot of boiling water, blanch the pork belly for 5-8 minutes. Immediately shock in ice water for the same amount of time.

Step 2

Dry the pork belly and use something pointy to poke holes through the skin. Just poke into the fat, not the meat - otherwise the meat juices will rise up during cooking and inhibit crispiness.

Step 3

Score the meat side 2 cm deep in a 2 x 2 cm pattern. Brush with a mixture of hoisin sauce and shaoxing wine. Season with the spice mix.

Step 4

Make a foil basket for the pork belly and brush vinegar over the skin. Refrigerate uncovered at least 8 hours and up to 3 days.

Step 5

Preheat your oven to 375 F. Mix 1 cup of kosher salt with an egg white to form a paste. Cover the pork skin with the paste and roast for 25-35 minutes until cooked through.

Step 6

Set oven to 450 F. Remove the salt crust and roast for about 30 minutes until the skin has bubbled and crispened.

Step 7

Rest for 20 minutes before cutting into it.