![]() Pork belly can be roasted: Roasted pork belly with honey.Pork belly can be used in stir-fry recipes: twice cooked pork belly.Mixed chili peppers are used to remove the oily. We have very similar dish in Western China, where the pork belly rind is deep-fried for crackling. I make three strips this time and serve only 1 strip one meal. I would suggest 2 cubes for each individual. You can serve this with sugar, mustard sauce or Thai sweet and chili sauce. Cut the meat part firstly and then press the knife to break the crispy rinds. Transfer out and cut into small bites.Ĭutting tips: place the skin side down. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Turn your oven to upper fire mode and turn up the temperature to 220 degree C.Ĭontinue roasting for 20 to 25 minutes until the skin is well crackled. Remember to use a tray to catch the dropping oils. Remove the salt and place the pork belly on the middle rack. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Uncovered please, we need the rind to be dry before roasting. Wrap the pork belly with foil wrappers and place in fridge overnight. After the hard pork process, apply a small pinch of salt on the rind.Ĭut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly. Then pork as many as possible holes on the rind. Transfer the pork out and pat dry the water. ![]() Continue cook for 3 minutes after boiling. Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Place it in a large bowl and let it dry in the fridge. During the marinating time, do not cover the pork belly with plastic wrapper. Marinating the pork belly for a longer time, at least overnight. I did not include this step in this recipe since it is not quite necessary for me.Ĥ.The salt layer can help to absorb water and keep the skin dry. Cover a layer of sea salt on the surface can help to absorb the water released in the early of the roasting and keep the rind dry.ĥ. So the best solution is to set the pork for 30 minutes and then wash the skin before air-drying. But the remaining flavor of baking soda may bring some bitter taste to the skin. Applying baking soda or white vinegar can help to soften the skin and thus making the crispy pork belly even fluffy. Why we need oil coming through the holes? Because hot oil brings hot temperature, which can keep the rind something like gently deep-fried for a quite long time.ģ. The fat oil produced in the roasting process need ways to come out. Poke as many holes as possible on the rind. Choose the right part of pork| you should use pork belly to make crispy pork belly.Ģ. I will introduce some extra steps if you want to bring this to the next level.ġ. This is the most simplified version for home cooking. I am always trying to find ways and information for a better result and trying to understand how every step works. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices.Īfter I learn how to make crispy pork belly from a Cantonese friends at home several years ago. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. It has taken me many tries to perfect this recipe over the years.The ultimate guide to perfectly done Cantonese crispy pork belly with oven at home. However, for this dish, I do NOT recommend using anything other than what I have listed. I will always let you know if a substitution is okay, as I know some ingredients are harder to find than others. I have seen other recipes call for baking soda but I have found that vinegar works best for me! This will reduce the moisture and result in a super crispy skin.ĭo NOT SKIP the vinegar before the salt crust! The vinegar will further soften the skin when baking, as well as remove any odor from the skin. You MUST DRY the pork belly with the skin EXPOSED in the fridge for at least 24 hours (48 hours is better). There is no way around this – this is going to be a multi day process. The pork belly will be not as fatty and have plenty of lean meat. I have found that these pieces results in the most optimal end result. If possible, ask your butcher to select a pork belly with a thin layer of white fat in between the meat sections.A center cut pork belly will be the most even and symmetrical piece – this will allow for an even proportion of skin and meat.Go to your butcher and ask for a boneless, center cut, skin-on pork belly.WHAT SHOULD I LOOK FOR WHEN BUYING PORK BELLY? ** NOTE: These tips are what worked for ME! Other people may do it a different way, and that is OK! The beauty of these recipes is that everyone can adjust to make it their own.
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