Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting extra to our compendium of roast meats that may always be discovered on your natural Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, “White Cut” Chicken, Roast Duck, and Char Siu Pork, we’ve stored the greatest for last.
Now, recognize that though I was nearly raised in this stuff like most youngsters have been raised on dinosaur fowl nuggets, I got here to the occasion with totally no wisdom of the correct method to really make this Cantonese vintage roast beef belly. But don’t worry…although I occur to be writing this Chinese crispy roast beef stomach recipe, I had masses of assist from the fogeys in this one. We did our examine (this YouTube video performed an enormous aspect in our success), and the effects have been really on point.
After all of us got here to an agreement at the proper roast beef stomach recipe, I cooked this factor really masses on my own, and if I can do it, you totally can. It’s method simpler than you’d expect. I don’t desire to offer away any spoilers up here, so scroll down to see how it’s done.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Before we transfer on, take note: For our Chinese roast beef stomach recipe, you’ll see that we used a slab of beef stomach that nonetheless had the ribs attached. Our considering was that this could preserve the beef moist. If you desire to do it this way, you'll be able to take away (and therefore snack on) stated ribs earlier than cutting your beef after it’s been roasted. That said, it’s simpler to get the beef to prepare dinner frivolously with out the ribs. The cooking time simply desires to be adjusted, and it’s all detailed in our instructions. Totally your call, though.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Okay, with that said…to make your very own Cantonese roast beef belly, you’ll need:
3 lb slab of beef belly
2 teaspoons Shaoxing wine
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon five spice powder
1/4 teaspoon white pepper
1 1/2 teaspoons rice wine vinegar
1/2 cup coarse sea salt
…And that’s it. I couldn’t trust it either.
Start by means of means of rinsing the beef belly, after which pat it dry. Place it skin-side down on a small tray (you’ll be setting it within the refrigerator for a few time, so make certain you've got space), and rub the shaoxing wine into the beef (not the skin). Mix collectively the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice combination into the beef as well. Flip the beef over so it’s skin-side up.
So, to do the subsequent step, there’s really a unique instrument that restaurants use, but we simply used a pointy steel skewer. Systematically poke holes ALL over the skin, that may assist the pores and pores and epidermis crisp up, truly than reside tender and leathery. The extra holes there are, the better, really. Try to now not gouge it too much. You desire plenty of small, tender holes. Let it dry out within the fridge uncovered, for 12-24 hours.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
If you intend to make this typically or are the final kitchen machine person, then make investments in a single in every of those cool tools, the Orblue guide meat tenderizer!
orblue-meat-tenderizer
Preheat the oven to 375 levels F. Place a enormous piece of aluminum foil (heavy obligation foil works best) onto a baking tray, and fold up the facets round the beef snugly, so that you’re creating a variety of box all round it, with a 1-inch excessive border going round the sides.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
close
Brush the rice wine vinegar on upper of the beef skin. Pack the sea salt in a single even layer over the skin, so the beef is totally covered.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Place within the oven and roast for 1 hour and 30 minutes. If your beef stomach nonetheless has the rib attached, roast for 1 hour and 45 minutes.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Take the beef out of the oven, turn at the broiler to low, and role the oven rack within the lowest position. Remove the upper layer of sea salt from the beef belly, spread the foil, and location a roasting rack at the pan. Place the beef stomach at the rack and placed it again underneath the broiler to crisp up correct into a crispy beef belly.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
This have to take 10-15 minutes. The broiler have to ideally be on “low” so that this activity can occur gradually. If your broiler will get really hot, preserve a near eye on it and be certain to preserve the beef as far clear of the warmth supply as possible.
When the pores and pores and epidermis has hyped up and gotten crispy, take clear of the oven. Let it relaxation for about 15 minutes, after which slice. Wait for it….
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
BOOM.
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Amazing. We’re a fan of this crispy beef stomach on its own, but it’s typically served with sugar and/or mustard. Enjoy this one, everyone!
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
Cantonese Roast Pork Belly, by means of means of thewoksoflife.com
If you desire to attempt the Shanghai clan’s greatest beef stomach recipe, then I mean you examine out my mom’s (i.e. Judy’s) Shanghai braised beef stomach (hong shao rou) recipe!
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4.77 from 38 votes
Cantonese Roast Pork Belly
Cantonese Roast Pork Belly, or siu yuk, may be discovered hanging in a whole lot Chinatown restaurant domestic windows but you'll be able to make this crispy beef stomach recipe at residence with this simple to comply with recipe.
Prep Time
1 d
Cook Time
2 hrs
Total Time
1 d 2 hrs
Course: PorkCuisine: ChineseKeyword: cantonese beef bellyServings: 8 servingsCalories: 755kcalAuthor: Sarah
Ingredients
3 lb slab of beef belly
2 teaspoons Shaoxing wine
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon five spice powder
1/4 teaspoon white pepper
1 1/2 teaspoons rice wine vinegar
1/2 cup coarse sea salt
Instructions
Rinse the beef stomach and pat dry. Place it skin-side down on a tray, and rub the shaoxing wine into the beef (not the skin). Mix collectively the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice combination into the beef as well. Flip the beef over so it’s skin-side up.
So, to do the subsequent step, there’s really a unique instrument that restaurants use, but we simply used a pointy steel skewer. Systematically poke holes ALL over the skin, that may assist the pores and pores and epidermis crisp up, truly than reside tender and leathery. The extra holes there are, the better, really. Let it dry out within the fridge uncovered, for 12-24 hours.
Preheat the oven to 375 levels F. Place a enormous piece of aluminum foil (heavy obligation foil works best) onto a baking tray, and fold up the facets round the beef snugly, so that you’re creating a variety of box all round it, with a 1-inch excessive border going round the sides.
Brush the rice wine vinegar on upper of the beef skin. Pack the sea salt in a single even layer over the skin, so the beef is totally covered. Place within the oven and roast for 1 hour and 30 minutes. If your beef stomach nonetheless has the rib attached, roast for 1 hour and 45 minutes.
Take the beef out of the oven, turn at the broiler to low, and role the oven rack within the lowest position. Remove the upper layer of sea salt from the beef belly, spread the foil, and location a roasting rack at the pan. Place the beef stomach at the rack and placed it again underneath the broiler to crisp up. This have to take 10-15 minutes. The broiler have to ideally be on “low” so that this activity can occur gradually. If your broiler will get really hot, preserve a near eye on it and be certain to preserve the beef as far clear of the warmth supply as possible.
When the pores and pores and epidermis has hyped up and gotten crispy, take clear of the oven. Let it relaxation for about 15 minutes after which slice.
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