Chinese Roasted Pork Belly

Mix together the salt. Cover and cook on low for 8hr until very tender.


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Put the pork belly into the bowl of the slow cooker and pour over the whisky mixture.

Chinese roasted pork belly. The slow cooking process will thoroughly tenderize the fat layers about 90 of the fat will be gone at the end of cooking making the pork. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roasting the Pork Belly.

Shaorou in Mandarin Thit Heo Quay in Vietnamese is a classic Cantonese dish thats made its way throughout Asia. Wrap the pork belly with foil wrappers and place in fridge overnightUncovered please we need the rind to be dry before roasting. Pre-heat oven to 180 degree C.

I wasnt going to film a video. The ever popular Siu Yuk. Preheat oven 350F180C and place the oven rack in the middle of the oven.

Press the salt layer down lightly to compact it. Roast for 50 minutes. Place it skin-side down on a tray and rub the Shaoxing wine into the meat not the skin.

Home Made Chinese Roasted Pork Belly 脆皮燒肉 This was actually my very first attempt at this Roasted Pork Belly. Towards the end of cooking make the pickled cucumber. Place the pork belly on a baking rack skin side up.

Remove the salt and place the pork belly. Home made chinese roasted pork belly 脆皮燒肉 this was actually my very first attempt at this roasted pork. Rinse the pork belly and pat dry.

Use a paper towel to wipe off all the salt and thoroughly dry the pork belly. Bump the heat to high again to finish up. Chinese pork recipes encompass red roasting boiling baking and steaming of pork served either as dumplings sliced on rice or stirfried with vegetables.

Switch to a low temperature and roast for 2 hours. Systematically poke holes ALL over the skin which will help the skin. So to do the next step youll need a sharp metal skewer.

Spread the 6 tbsp of coarse salt on the skin leaving a 1cm perimeter. Roast at a high temperature first.


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