CRISPY SKIN PORK BELLY RECIPE RECIPES

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CRISPY PORK BELLY RECIPE (SIU YUK) | CHINA SICHUAN FOOD



Crispy Pork Belly Recipe (Siu Yuk) | China Sichuan Food image

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

Provided by Elaine

Categories     Main Course

Total Time 780 minutes

Prep Time 720 minutes

Cook Time 60 minutes

Number Of Ingredients 11

1000 g pork belly with beautiful layers
2 small chunks of ginger
2 scallions
1 tbsp. cooking wine
6-10 Sichuan peppercorns ( ,optional)
1.5 tsp. salt
2 tsp. Chinese five spice
1/2 tsp. sugar
1 tsp. white pepper
sea salt to cover the meat
white vinegar for brushing

Steps:

  • Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
  • Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
  • After the hard pork process, apply a small pinch of salt on the rind.
  • Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
  • Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
  • Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
  • Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
  • Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
  • Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

Nutrition Facts : Calories 5268 kcal, CarbohydrateContent 15 g, ProteinContent 96 g, FatContent 531 g, SaturatedFatContent 193 g, CholesterolContent 720 mg, SodiumContent 3193 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

CRISPY PORK BELLY | ALLRECIPES



Crispy Pork Belly | Allrecipes image

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Provided by Chef John

Categories     Appetizers and Snacks    Meat and Poultry    Pork

Total Time 14 hours 15 minutes

Prep Time 10 minutes

Cook Time 6 hours 5 minutes

Yield 6 servings

Number Of Ingredients 4

½ pound whole pork belly, skin removed
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
  • Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
  • Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
  • Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
  • Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Nutrition Facts : Calories 87.1 calories, CarbohydrateContent 0.3 g, CholesterolContent 13.6 mg, FatContent 7.4 g, ProteinContent 4.6 g, SaturatedFatContent 2 g, SodiumContent 351.7 mg

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