Thursday, September 07, 2006

Cantonese Crispy Roast Pork (燒肉)

1 kg pork belly
2 tbsp rice vinegar

1 tbsp sea salt
3/4 tbsp spice ginger powder (沙薑粉)
1/2 tbsp chinese five spice powder
1 1/2 tbsp rice wine (I used Shaoxing wine, see picture above)

  1. Marinate pork belly with rice wine, spice ginger powder, chinese five spice powder and salt for at least 4 hours uncovered in the fridge.
  2. Brush the skin with rice vinegar. Repeat this twice.
  3. Bake pork belly at 200 degree celcius for at least 1 hour until gold brown.
  4. Cut into 1/2 inch pieces. Serve.

Labels: ,


Post a Comment

<< Home