Roast pork belly - 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. 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!

The Best Roast pork belly Recipe are a classic dish, but the other white meat has so much more to offer than just a single recipe. These variations will spice up your weeknight dinners, holiday spreads, and summer BBQs—whenever the mood for pork chops, pulled pork, tenderloin, or a roast strikes.

Lay the pork, skin-side up, on a rack in a roasting tin. Rub with oil and season with salt. This process helps the fat run. You can have Roast pork belly using 10 ingredients and 4 steps.

Roast pork belly Ingredients

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

Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party. Use our roast calculator to work out the exact pork belly cooking times and temperatures. Roast Pork Belly with Chile Vinegar.

Roast pork belly step by step

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..

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Recipe: Tasty Roast pork belly - Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. 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. The easiest Chinese roast pork belly recipe that gives you crispy cracklings. Never fails to give you those nice crispy cracklings EVERY TIME!

I believe you can make great and tasty Roast pork belly recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!