Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roast pork belly. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly! The crunch the juicy fatty pork, I love it! Here's my recipe on how to.
Roast pork belly is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Roast pork belly is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have roast pork belly using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roast pork belly:
- Take 1 kg pork belly, bone in, skin on
- Get 3-4 large garlic cloves
- Make ready 2 tbsp. dried marjoram
- Make ready 2 tsp black or garlic pepper
- Take 3 tbsp. black bean paste or sauce
- Take 2 tbsp. dark soy sauce
- Make ready 3 tbsp. runny honey
- Take 2 tsp liquid smoke (optional)
- Make ready 1 medium onion
- Prepare 1/2 cup dry sherry
This process helps the fat run. Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Korean and Philippine cuisine. 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.
Instructions 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. The pork belly should be roasted using the rack above it. While baking, the oil will drip to the bottom pan with water. 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.
So that is going to wrap it up for this special food roast pork belly recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
