Crispy Roast Pork Belly (Cantonese Style) – a delicious recipe with Pork Belly, Salt, Red, Sugar, White Pepper, Rice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["!One Day Before
2
Rinse the pork belly and pat dry. Poke holes all over the skin.", "Place it skin-side down on a tray, and rub the shaoxing wine into the meat (not the skin).", "Mix together the salt, sugar, five spice powder, red fermented bean curd and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it's skin-side up. Let it dry out in the fridge uncovered, for 12-24 hours.", "!Roasting Day
3
Preheat the oven to 375F or 190C. Poke holes over the skin again.", "Place a large piece of aluminum foil onto a baking tray, and fold up the sides around the pork snugly. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered.", "Remove pork from oven. Turn up the oven to 225C or 437F, and position the oven rack in the lowest position. Remove the sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan.", "Place the pork belly on the rack and put it back in the oven to crisp up. This should take 10-15 minutes.", "When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 30 minutes and then slice."]
609
kcal
Calories
35
g
Fat
1
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2.2 pounds Pork Belly, 2 teaspoons Shaoxing Wine, 1 teaspoon Salt, 1 piece Red Fermented Bean Curd, and more.
Yes, Crispy Roast Pork Belly (Cantonese Style) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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