Go Back
Celine Leung

Cantonese Roast Pork

Print Recipe Pin Recipe
Servings: 6 servings
Course: Side Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 kg pork belly skin on
Marinade (meat side only)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp five spice powder
  • 1/4 tsp white pepper
  • 1 tbsp Shaoxing wine
Skin prep
  • white vinegar just enough to lightly cover the skin
  • 1 tsp salt for sprinkling on skin just before roasting

Method
 

  1. Use a fork, skewer, or meat tenderiser to poke many holes into the skin. Do not pierce the meat.
    1 kg pork belly
  2. Mix marinade ingredients.
    1 tsp salt, 1 tsp sugar, 1/2 tsp five spice powder, 1/4 tsp white pepper, 1 tbsp Shaoxing wine
  3. Rub marinade on the meat and sides only.
  4. Pat the skin as dry as possible with paper towels.
  5. Brush skin lightly with white vinegar.
    white vinegar
  6. Leave pork belly uncovered in fridge overnight with skin side up.
Next day:
  1. Preheat oven to 150°C (roast setting if possible)
  2. Sprinkle salt evenly across the skin surface.
    1 tsp salt
  3. Place pork belly on a wire rack, skin side up with a tray of water underneath.
    1 kg pork belly
  4. Roast for 60-90mins.
  5. Raise temp to 230°C. Roast for 20 minutes more.
  6. Switch to grill mode for the last 5-10 minutes. Watch closely to avoid burning.
  7. Let the pork rest for 10-15 minutes before cutting.
  8. Serve with mustard or hoisin sauce over rice or stir-fried noodles and enjoy!