🥓 Crispy roast pork belly

Name: Crispy roast pork belly
Total time: 180 min
Yield: 6
Cuisine: China · Guangdong
Ingredients: 1 kg pork belly, skin on, in one piece; 1½ tsp five-spice powder; 2 tsp salt, plus 2 tbsp coarse salt for the skin; 1 tbsp white vinegar; ½ tsp ground white pepper

Origin: China · Guangdong

420kcal

per serving · 150 g

280kcal

per 100 g

30 gProtein20 g / 100 g

33 gFat22 g / 100 g

1 gCarbs0.5 g / 100 g

Crispy roast pork belly is a Cantonese roast of pork belly rubbed with five-spice and salt on the meat side, while the skin is brushed with vinegar and salted so it puffs into a crackling, bubbly crust in the oven. Under the crust lie juicy layers of fat and meat. It is chopped into bite-sized pieces and served with rice or as part of a roast meat platter.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0.5 g carbs per 100 g

✓

High protein20 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: pork belly

Not veganbecause of: pork belly

Contains porkbecause of: pork belly

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

pork bellyfive-spice powdersaltvinegar

Recipe

6 servings180 min

Ingredients

1 kg pork belly, skin on, in one piece
1½ tsp five-spice powder
2 tsp salt, plus 2 tbsp coarse salt for the skin
1 tbsp white vinegar
½ tsp ground white pepper

Method

Pour boiling water over the skin, pat dry and prick the skin all over with a skewer.
Rub the meat side (not the skin) with five-spice, salt and pepper. Brush the skin with vinegar and leave uncovered in the fridge overnight.
Cover the skin with a layer of coarse salt and roast at 180 °C for 60 minutes.
Remove the salt crust, brush with a little more vinegar and roast at 230 °C for 20–30 minutes until the skin puffs and crackles.
Rest 15 minutes, then chop into bite-sized pieces.

How to make it lighter

Pork belly is very fatty: keep the portion to about 100 g and fill the plate with steamed vegetables.
Let the fat drip away by roasting it on a rack over a tray.
Eat it with plain rice and greens rather than in rich noodle or rice dishes.

History

Known in Cantonese as siu yuk, crispy roast pork is part of the siu mei tradition of roast meats in Guangdong and Hong Kong, where it hangs in the windows of roast meat shops. It is also a common offering at festivals and family celebrations in southern China and among Chinese communities abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →