Classic Chinese Roast Pork Belly 燒肉

Roast pork belly

I never though I could do a classic Chinese dish or I called it cured pork in Chinese style. It first came to me as French lardon, however the French cured the meat as a whole including the skin. The only different the Chinese style has a very crispy skin after it roast and I have the full classic Chinese recipe. Be prepare to get a kilo of coarse salt in your kitchen, however I have some shortcut for that too, if you could wait it patiently until is ready.

  • 1 kg pork belly
  • 1 tsp five spice powder
  • ½ tsp ground white pepper
  • 1 tbsp Shao Hsing rice wine 紹興花彫酒 (you could get it from Chinese supermarket)
  • 2 tsp of salt
  • 1 tbsp Rice wine vinegar
  • 1.5 kg coarse salt (this ingredient exist if you couldn’t wait any longer than 24 hours)
  • 3 egg whites
  1. Place the meat on the chopping board with the skin-side-down.
  2. Cut the meat but the skin still intact with the meat, you are not completely cut the meat off.
  3. In a small bowl mix the spice, pepper and Shao Hsing rice wine. Rub this mixture on the the meat on the side and cut area except this skin make sure is fully coated with the mixture.
  4. In another small bowl mix the 2 tsp of the salt and the rice wine vinegar. Now, place the meat onto a flat surface tray then turn the meat skin-side-up and the brush to the skin of the pork with the mixture of salt and vinegar.
  5. Place the meat into the fridge to let it dry for at least 24 hours. (if you are omitting the kilo of salts then you must expend the drying time at least 3 days otherwise 5 days is the best)
  6. After air dry in the fridge for choice of your time, it is time to take the meat out from the fridge, and use a sharp knife to poke many holes onto the skin.
  7. If you air dry it for 3 day or 5 day you can put into the preheat oven of 210°C for 45 minutes, after you poking them. Otherwise after the air dry of 24 hours in the fridge, then you have to build the salt pit cover the meat, first by flat laying the salt the bottom of the roasting pan then place the meat on top of the salt, and build the side-wall of the salt to cover the sides of the meat. Finally cover the skin of pork with salt as well, then only put into preheat oven of 210°C for 45 minutes.
  8. If you did build the salt pit, after 45 minutes in the oven, you can take the meat out from the oven, remove the salt pit then return the meat into the oven with same temperature for 15 minutes. Otherwise increase the oven temperature to 240°C then roast for another 10 minutes. If you did not build the salt pit.

After let the meat cool, you can enjoy it with the crispy skin whenever you bite through the meat. You can keep this leftover in the fridge, to refresh it either with air fryer or simply put them into frying pan.

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