Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, roast pork belly. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Roast pork belly is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Roast pork belly is something which I have loved my whole life.
Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends. 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 found in your average Chinatown. The pork belly is first roasted with the salt crust, then the salt crust is removed.
To begin with this recipe, we must first prepare a few ingredients. You can cook roast pork belly using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast pork belly:
- Make ready 1 kg pork belly, bone in, skin on
- Make ready 3-4 large garlic cloves
- Make ready 2 tbsp. dried marjoram
- Prepare 2 tsp black or garlic pepper
- Get 3 tbsp. black bean paste or sauce
- Get 2 tbsp. dark soy sauce
- Make ready 3 tbsp. runny honey
- Get 2 tsp liquid smoke (optional)
- Get 1 medium onion
- Take 1/2 cup dry sherry
The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party. Use our roast calculator to work out the exact pork belly cooking times and temperatures. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat.
Steps to make Roast pork belly:
- Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can.
- Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour - overnight would best.
- Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat.
- Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving.
Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. Roast Pork Belly with Chile Vinegar. Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. Remove the roast pork from the oven. Scrape the salt off the skin.
So that’s going to wrap it up for this special food roast pork belly recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
