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The ingredients needed to cook Cantonese Pork Belly:
- Take 1 lb slab pork belly
- Provide 2 tsp Shaoxing wine
- Provide 1/2 tsp salt
- You need 1 tsp sugar
- Provide 1 tsp five spice powder
- Get 1/4 tsp white pepper
- Get 1 1/2 tsp rice wine vinegar
- Use 1/2 cup coarse salt
Instructions to make Cantonese Pork Belly:
- Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin.
- Mix the salt, sugar, five spice, and white pepper together and rub into meat.
- Turn the pork belly over and use a meat tenderizer or small fork to poke tiny holes all over the skin. Then set meat in refrigerator and allow to dry for 12 to 24 hrs.
- Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides.
- Brush the exposed skin with rice wine vinegar, then cover the top of the pork in coarse salt. Bake for 1 hour and 30 minutes.
- Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan.
- Move your oven rack to the lowest point and set the broiler at 450F. Broil for 10 to 15 minutes until the skin puffs up.
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