Look for pork belly with lovely ribbons of fat streaking through it. This easy recipe for Crispy Pork Belly from Chef Jeremy Pang helps you produce succulent, Chinese-style roast pork belly with gorgeous crispy crackling. Just a small dish of everyday white sugar that you dip the pork into. Plus, they add great colour to the plate, don’t you think? STEP 4 Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. It’s really good. There are some Chinese pork belly recipes “out there” that don’t marinate, but I really think it’s worth the time to do this otherwise the flesh somewhat lacks Chinese flavour (in my humble opinion). To all crackling lovers out there, this one is for YOU! Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Remove pork onto cutting board. Ingredients . Place under grill/broiler for 20 – 25 minutes, rotating tray once, until skin is golden, crispy and puffed. This is a Crispy Pork Belly recipe, just like you get from the Chinese BBQ meat shop! Originally published January 2017. Add some fresh raw vegetables (I use cucumber and radish). Me, I have my Basic Instinct moment and use an ice pick. All images & content are copyright protected. Read in post for more information. After the hard pork process, apply a small pinch of salt on the rind. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5). In my humble opinion, the Chinese are the undisputed king of two things: crispy duck and crispy pork belly. Foolproof Easy Method – Use this if pricking is all too hard. The best crackling in the world, with the signature bubbles, super crispy and golden. Turn the oven up to 250C/480F. It’s unlikely that I will ever share a proper Peking Duck recipe because it’s too hard to make properly in an ordinary home kitchen. Turn the pork belly upside down. Then pork as many holes on the rind. If your pork belly piece has bone in: either ask your butcher to remove it for you, or take a large knife and angle it into the flesh under the bone, using long sawing motions to gently remove the bone from the rest of the belly piece. My favourite is cucumber and radish because they’re so fresh and radish also has a kick of spiciness. Because crackling stays crispy even after refrigeration, reheating for the skin is JUST to reheat, not to crisp. Remove pork onto cutting board. Rub all over flesh, including sides (not on skin). Back and forth and repeat several times. But anything that is pointy and sharp will work just fine – for example, metal skewers. 2. Preheat the oven to 130°C/265°F/Gas ¾. Spread rock salt on the skin (the foil edges will stop it from falling down the sides). Read here for more info. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Log in. Roast for 50 minutes to 1 hour. At this stage, the skin is rubbery and looks thoroughly unappetising (step 7 above). Cook Time 1 hour 45 minutes. Once cool, pat the skin dry with kitchen paper and score gently using the tip of a sharp knife in diagonal ‘criss-cross’ cuts along the top of the skin, trying to only open up the top layer of fat and not cut into the meat itself. Remove pork from oven and transfer onto work surface. Recipe created / adapted from numerous sources over the years, including but not limited to: Woks of Life, Chinese Crispy Roasted Pork by Garden Time (this is my main reference point for the traditional method), and a Gordon Ramsay cooking show (can’t remember which one!). Rock Salt is called for because it’s easy to remove and also the salt doesn’t slip down into the holes which would make the pork too salty. If you can’t consume alcohol, just skip it and add an extra 1/4 tsp salt. – Nagi x. PS Oh wait, it’s also for Chinese New Year which is tomorrow! Ingredients. Place the pork on a wire rack above a roasting tin skin-side up and roast in the oven for 1-1½ hours. Place pork on a rack and return to baking tray, roast for a further 30 minutes or until crackling is golden and crispy. Jeremy shows us how to make the most delicious Chinese crispy pork belly! 2. Cool, THEN cover and refrigerate separately – crackling stays crispy! This is Chinese pork belly, just like you get from the Chinese BBQ meat shops! Sometimes it is served with white sugar on the side too. https://www.pork.com.au/recipe/chinese-crispy-pork-belly/2255 All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill/broiler for 25 minutes. But mostly, it’s all about….. Chinese pork belly crackling is, in my humble opinion, the best crackling in the world. And today, my friends, you’re going to see how easy it is to make your own Chinese pork belly that comes out looking just like this ↓↓↓. Preheat oven to 180C/350F (all oven types). STEP 2 Use paper towels to completely dry off the skin of the pork belly. (It’s easy!). Remove the salt and place the pork belly on the middle rack. When you break the crackling, it will snap cleanly rather than partially crumbling which the puffy crackling does (which you can see in the video). This is the most important step. STEP 5 Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. (Note 6). Cut the meat part firstly and then press the knife to break the crispy rinds. Each product from The Marion’s Kitchen Food Company starts out life as a home recipe – created and cooked just as it should be. Slice into 1 – 1.5cm / 2/5 – 3/5″ thick slices, then into smaller slices like pictured in post. As for sauce, Chinese pork belly is typically served with mustard. 8. Chinese crispy pork belly recipe reads as if it is very involved. Sign up to our Newsletter today to get our recipe of the month. video. The post Chinese Crispy Pork Belly appeared first on RecipeTin Eats. big fluffy white buns filled with BBQ pork, 1 pork belly, skin on (800 – 1.2kg / 1.6 – 2.4 lb) ((Note 1)), 1 1/2 tbsp Chinese cooking wine ((Shaoxing wine) (Note 2)), 1 tsp Chinese five spice powder ((Note 3)), 1 tbsp white vinegar ((helps conduct heat evenly)). Dry the skin with kitchen paper once more and rub the salt into it. Reheat meat in microwave and reheat crispy skin just until warmed in oven at 180C/350F (~ 5 minutes). It’s not. Serve with hoisin sauce and mustard for dipping. Transfer out and cut into small bites. 图片和文字未经授权，禁止转载和使用。. Enter your details today and get offers and updates direct to your inbox. And yes, it works whether you do the pricking or not. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled. 6. As for sides, because pork belly is rich, I just serve it with plain fresh vegetables. I realise there’s a lot of information in the above, so I though it would be useful to finish with a summary. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices … Pork belly, on the other hand, is totally doable. Serves: 4. Roast Pork (or Siu Yuk in Cantonese) is a traditional Cantonese-style method of cooking pork belly, with a crispy skin and often served on a bed of fragrant rice. Broiling – Ensure the pork isn’t too close to the heat source. Prep Time 1 hour. And this is how they make it. STEP 7 Remove the pork from the oven. Nearest tubeCharing Cross / Covent Garden, Sign up to our newsletter where we share our totally wokking news, tips, and tricks of the trade. That juicy, seasoned flesh. table salt or kosher salt toothpicks hoisin sauce, to serve hot mustard, to serve Instructions. Bring to a boil, then reduce to a simmer and cook for 3 minutes before removing the meat from the pan. Nutrition facts: – calories – fat. STEP 6 Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. steamed dumplings with crispy golden undersides, Chinese takeout standard (no false promises). Brush all the salt off the whole piece of pork. https://www.theburningkitchen.com/crispy-roast-pork-shao-rou Nutrition estimate, taking into account 1/3 cup of fat that is discarded from the foil. Dry the pork skin with paper towel. Total Time 2 hours 45 minutes. The kick of fresh heat pairs so well with the richness of the pork belly! The Chinese have a special tool that they use to prick the skin. With this alternative method which is virtually foolproof, you can skip pricking the skin and the crackling will still be outrageously crispy, however, it will not have the signature puffy bubbles that Chinese Pork Belly is known for. he was doing this the whole time I was shooting the pork belly!! Pricking lots of holes in the skin = puffy crackling with bubbles. Fold down foil and scrape all the salt off the top and sides. Skin piercing – If you pierce the fat too much (a bit is ok) or flesh, then after you remove the salt crust and place it under the grill/broiler, juices will bubble up onto the skin and prevent the skin from getting crispy. 3. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. It’s plenty! Your email address will not be published. 8. Once cool enough to handle, separate crispy skin from meat. I’ve also had it served with white sugar. * Percent Daily Values are based on a 2000 calorie diet. That’s the key to an even golden crackling, rather than burnt splotches here and there. Traditional Chinese Crispy Pork Belly has a golden puffy crispy crackling that almost crumbles when you bite into it. If pricking the skin is too daunting for you, use the Foolproof Easy Method (Note 1), Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Chinese cooking wine (Shaoxing wine) – sub for dry sherry (near perfect) or Mirin (very good sub).