CRISP CHINESE PORK BELLY
This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce
Provided by Barney Desmazery
Time 4h10m
Number Of Ingredients 6
Steps:
- Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
- To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium
CRISPY PORK BELLY (SIU YUK)
Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.
Provided by Elaine
Categories Main Course
Time 13h
Number Of Ingredients 11
Steps:
- Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
- Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
- After the hard pork process, apply a small pinch of salt on the rind.
- Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
- Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
- Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
- Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
- Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
- Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.
Nutrition Facts : Calories 5268 kcal, Carbohydrate 15 g, Protein 96 g, Fat 531 g, SaturatedFat 193 g, Cholesterol 720 mg, Sodium 3193 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CRISPY PORK BELLY BAO BUNS
Provided by Food Network
Time 21h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
- Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
- Preheat the oven to 320 degrees F.
- Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
- For the bao buns: Steam or microwave bao buns until warm and soft.
- In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
- Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.
CRISPY ROAST PORK BELLY
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Bring a large pan of water, big enough to fit the pork belly in, to the boil. Add the bicarb and poach the pork on a gentle simmer for 5 mins.
- Meanwhile, put the coriander seeds and chilli flakes in a small frying pan and toast over a medium heat until the seeds are aromatic, being careful not to burn the chilli.
- Carefully lift the pork out of the pan using two slotted spoons and put in a roasting tin, skin-side down. Pat dry with kitchen towel and pierce the meat all over with a knife. Grind the toasted spices with the salt using a pestle and mortar, then cover the meat with half the spiced salt. Turn the pork over and pat the skin dry with kitchen paper, pressing down to make sure it's dry . Squeeze the lemon juice all over the skin, then rub the lemon, flesh-side down, over it. Pat dry again and rub the remaining salt mixture over, making sure it gets into the grooves. Chill, uncovered, for 1 hr, or as long as possible (up to 24 hours).
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices.Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium
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- Rinse the pork belly and pat dry. 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 and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
- So, to do the next step, you'll need a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.
- Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
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