Roast pork belly. Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. However, it can also be roasted, resulting in a flavorful cut with delicious crispy skin. This roasted pork belly recipe is.

Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown. Roast Pork Belly with Chile Vinegar. Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. You can have Roast pork belly using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roast pork belly

Prepare 1 kg of pork belly, bone in, skin on.
It's 3-4 of large garlic cloves.
Prepare 2 tbsp. of dried marjoram.
It's 2 tsp of black or garlic pepper.
Prepare 3 tbsp. of black bean paste or sauce.
You need 2 tbsp. of dark soy sauce.
It's 3 tbsp. of runny honey.
Prepare 2 tsp of liquid smoke (optional).
Prepare 1 of medium onion.
You need 1/2 cup of dry sherry.

The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party. Use our roast calculator to work out the exact pork belly cooking times and temperatures. Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends. Learn to roast pork belly - top tips: Score the pork belly using a very sharp knife.

Roast pork belly step by step

Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can..
Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour - overnight would best..
Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat..
Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving..

Lay the pork, skin-side up, on a rack in a roasting tin. Rub with oil and season with salt. This process helps the fat run. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur.