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SIEW YOKE

Cantonese roast pork belly
Prep Time12 hours
Cook Time1 hour 30 minutes
Course: Main Course, Snack
Cuisine: Chinese
Servings: 8

Equipment

  • baking tray
  • aluminium foil

Ingredients

PREHEAT OVEN TO 110℃

  • 1 kg strip of belly pork cleaned and pat dry
  • 1 tsp salt
  • 1 tsp rice wine vinegar
  • 2 tbsp peanut oil

MARINADE RUB FOR PORK

  • 1 tsp five spice powder
  • 1 tsp salt
  • 1 tsp maltose
  • 2 tbsp Shaoxing Chinese wine

Instructions

  • Leave the belly pork in the refrigerator uncovered over night. This dries the skin to shattering crispy deliciousness. You can omit this part if you have no time. 
  • Make a little boat with aluminium foil that can sit the belly pork loosely inside and place on a baking tray. 
  • Mix the Marinade Rub ingredients together. Turn the belly pork upside down and rub the Marinade Rub ingredients all over the meat side – do not rub into the skin. 
  • Flip the belly pork over and poke holes all over the topside skin.
  • Dry the skin with paper towels, and brush a thin film of rice wine vinegar all over the skin and sprinkle with salt. Place the belly pork into its canoe, skin side up and roast for 50 minutes.
  • Remove from oven and brush a light coating of oil on the skin. Increase oven heat to 200 degree C and roast for about 35 minutes.
  • Keep a look out and once the skin is a rich golden brown and temptingly crackling and puffy, remove from oven.
  • Let rest for 20 minutes, sprinkle with a little salt and slice to serve.