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RECIPE
15 INGREDIENTS19 STEPS1hr 50min

Crispy Roasted Pork Belly 脆皮燒肉

5.0
3 Ratings
This Cantonese staple can be usually found in roasting shops, along side roast duck. The secret to this delicatly crispy skin is poking it with skewers!
Crispy Roasted Pork Belly 脆皮燒肉 Recipe | SideChef
This Cantonese staple can be usually found in roasting shops, along side roast duck. The secret to this delicatly crispy skin is poking it with skewers!
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Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
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theartofcooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
http://www.theartofcooking.org/
1hr 50min
Total Time
$3.81
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 slices
2
Scallions
1 Tbsp
1/2 Tbsp
Chinese Five Spice Powder
1/2 tsp
Garlic Powder
1/4 tsp
Ground White Pepper
1 tsp
Rice Wine
3/4 tsp
Baking Soda
1 Tbsp
Distilled White Vinegar
1 1/2 Tbsp
Sweetened Condensed Milk
3 cups
Water
to taste
Cold  Water
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Nutrition Per Serving

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CALORIES
1802
FAT
181.0 g
PROTEIN
32.6 g
CARBS
7.7 g

Cooking Instructions

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Step 1
Your Pork Belly (3 lb) should have a layer of skin, fat, meat, fat then meat.
Step 2
Boil the Fresh Ginger (2 slices) and Scallions (2) in water for a few minutes to extract the flavor. Add in the belly and cook for 7 minutes at medium high with lid on. Prepare a dish with Water (to taste) to place the pork belly in after.
Step 3
Cool the pork belly in ice water, making sure it's completely cool inside. Once cool, use a knife to scrape the skin off, and wash away any remaining residue.
Step 4
In a bowl mix the spice rub: Salt (1 Tbsp) , Ground White Pepper (1/4 tsp) , Ground Ginger (1/4 tsp) , Garlic Powder (1/2 tsp) , Chinese Five Spice Powder (1/2 Tbsp) , and Granulated Sugar (1/2 Tbsp) .
Step 5
Tape a bunch of skewers together and stab the skin with it. Don't stab too deep, just 3-5mm in depth.
Step 6
With wet hands, rub Baking Soda (3/4 tsp) on the skin. Leave it to rest for 30 minutes. This helps soften the skin.
Step 7
Slice the meat side of the belly twice, but not all the way through. Only about halfway.
Step 8
Rub the spice everywhere except the skin.
Step 9
Let the pork rest, skin side down, on paper towels.
Step 10
If using, rub some Rice Wine (1 tsp) on the meat side of the pork. Poke the skin with skewers again.
Step 11
Mix the Sweetened Condensed Milk (1 1/2 Tbsp) , Distilled White Vinegar (1 Tbsp) and Water (3 cups) . In a pan that fits the belly, pour the mixture. Lay the pork skin side down and leave for 15-20 minutes.
Step 12
Transfer to a pan and air dry the skin. Do not pat dry. Store overnight uncovered in the refrigerator.
Step 13
The skin should be dry like this. Before roasting, preheat the oven at 350 degrees F (180 degrees C).
Step 14
In a roasting pan with a drip pan underneath, roast for 20 minutes.
Step 15
Turn the heat up to 400 degrees F (200 degrees C). Roughly stab the skin one last time to bring the oil out.
Step 16
Place the meat, skin side up, in aluminum foil, and wrap it up making sure to keep the skin side open.
Step 17
Roast again for 30 minutes.
Step 18
If the skin does not look like this, roast for 5 more minutes or use a broiler.
Step 19
Slice along the halfway cut and enjoy!
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Nutrition Per Serving
Calories
1802
% Daily Value*
Fat
181.0 g
232%
Saturated Fat
66.2 g
331%
Trans Fat
--
--
Cholesterol
247.4 mg
82%
Carbohydrates
7.7 g
3%
Fiber
0.4 g
1%
Sugars
6.3 g
--
Protein
32.6 g
65%
Sodium
2175.4 mg
95%
Vitamin D
0.0 µg
0%
Calcium
63.3 mg
5%
Iron
2.0 mg
11%
Potassium
698.0 mg
15%
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