Cantonese Roast Pork Belly Recipes
CANTONESE PORK
This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
BBQ CANTONESE PORK TENDERLOIN
Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.
Provided by Bergy
Categories Pork
Time 5h10m
Yield 10 Buffet servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the marinade ingredients in a large Zip lock bag.
- Place bag in a bowl.
- Put Pork in the bag and seal.
- Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
- If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
- About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
- Slice pork thinly and serve immediately.
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- Pulse Salt (2 tablespoon), Granulated Sugar (1/2 tablespoon), lemon peels, Bay Leaf (3), Black Peppercorns (1 teaspoon) and White Peppercorns (1 teaspoon) in a spice grinder or blender until coarsely ground.
- Place the slab of Skin-On Pork Belly (1 piece) in a baking-sheet. Pork belly should be roughly 8 × 8-inches (can be a square or rectangle). Rub the salt-mixture evenly on all sides of the pork belly.
- Let sit in the fridge for 2 hours. In the last 30 min, preheat the oven on 300 degrees F (150 degrees C).
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- Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
- So, to do the next step, you'll need a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.
- Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
- Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.
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Reviews 4Calories 789 per servingCategory Main
- Use pork belly to make siu yuk. Choose the right cut of meat. The best part of the pork for making roast pork is the belly. The pork belly has plenty of fat with layers of lean meat in between, which is ideal for roasting.
- Prick plenty of holes on the skin. Now it comes to the critical part to create crispy skin- prick holes on the skin. There are s few reasons why you need to prick multiples small hole on the skin
- Marinade the meat. Make a few shallow cuts on the flesh side of the pork. Rub the marinade into each cut to let it penetrate the interior of the meat. The cuts should be about halfway through the meat.
- Keep the skin as dry as possible. The most crucial step to make the skin crispy is to keep it as dry as possible. I use a few techniques to make it very dry.
- Roast the pork belly. I do not wrap the pork with aluminum foil which turns out to be equally good. Since I roast it at 150°C/300°F for the first 1.5 hours and only increase the top heat to broil it subsequently, the pork belly is still tender and moist.
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