Recipe: Delicious Roast pork belly

Roast pork belly. Oven Baked Crispy Pork Belly 脆皮烧肉 Chinese Roast Pork / Roasted Pork Belly Recipe. Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine.

Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. The Hairy Bikers' ultimate roast pork belly recipe is great for a Sunday lunch or dinner party. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. You can cook Roast pork belly using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roast pork belly

1. You need 1 kg of pork belly, bone in, skin on.
2. You need 3-4 of large garlic cloves.
3. It's 2 tbsp. of dried marjoram.
4. It's 2 tsp of black or garlic pepper.
5. It's 3 tbsp. of black bean paste or sauce.
6. It's 2 tbsp. of dark soy sauce.
7. You need 3 tbsp. of runny honey.
8. Prepare 2 tsp of liquid smoke (optional).
9. Prepare 1 of medium onion.
10. Prepare 1/2 cup of dry sherry.

Chinese roast pork is famous for its crackling skin and aromatic meat. I've done this roast pork belly with cracklings for handful of times and failed that many times too !! First off, trim off any meat that's not completely covered by skin as we want an Usually, the problem with homemade roast pork belly isn't dryness, but rather that it's overly moist. Discover our best ever pork belly recipes for mouth-watering slow roast pork belly slices, barbecue braised bites or stunning mains stopped with crispy crackling.

Roast pork belly instructions

1. 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..
2. 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..
3. 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..
4. 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..

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