How To make Chinese Roast Pork
4 ea Pork tenderloins (8 oz each)
1/4 c Soy sauce, low sodium
1/4 c Bourbon
1 ea Garlic clove, minced
1 1/2 T Gingerroot, fresh, minced
1 T Sugar
1 x Vegetable cooking spray (pam
Calories per serving: 176 Fat grams per serving: 4.3 Approx. Cook Time: 20 Trim fat from tenderloins; place in a shallow dish. Combine soy sauce and next 4 ingredients; pour over tenderloins, turning to coat all sides. Cover and chill 2-3 hours, turning occasionally. Remove tenderloins from marinade, reserve marinade. Place tenderloins on a rack coated with cooking spray. Place rack in broiler pan; add water to pan. Broil 6 inches from heat source for 15-18 minutes, turning often, and basting with reserved marinade. Meat is done when meat thermometer inserted in thickest portion of tenderloin registers 160 degrees.
How To make Chinese Roast Pork's Videos
Siu Yuk, Chinese Crispy Roast Pork Belly: Hong Kong Chachaanteng-style Cantonese pork, at home (烧肉)
The ever popular Siu Yuk! Siu Yuk (a.k.a. Shaorou in Mandarin, Thit Heo Quay in Vietnamese) is a classic Cantonese dish that's made its way throughout Asia. It's a Chacaanteng roast meat staple, and a totally delicious dish.
Now, we're not reinventing the wheel here. The homecooking method for this dish in Guangdong consists of an overnight vinegar marinade for the skin, salt baking to firm up the fat, and an intense broil to make everything super crispy. It's a touch involved but not too difficult.
As always, the written recipe's over here on /r/cooking:
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How To Make SUPER CRUNCHY CRISPY PORK BELLY - CHINESE SIU YUK | SIEW YOKE 燒肉
I’m on Instagram too !
It is incredible easy to make and taste just like (or even better) crispy pork belly that you buy from a Chinese restaurant. This video will show you how to make the pork belly crispy and at the same time keep the meat tender and moist.
**Keys to successful crispy crackling**
1. Poke a lot of holes in the skin
2. Air day the skin overnight/at least 6 hrs in the fridge
3. Brush some vinegar/lemon juice on the skin before roasting
*Ingredients*
800g/ 1.7lbs pork belly
seasoning: (I mentioned tablespoons in the video but should be teaspoons)
Chinese cooking wine
1 teaspoon of five spice powder
2 teaspoons of sugar
3 teaspoons of salt
rice vinegar/lemon juice on the pork skin
*steps*
1.We firstly blanch the pork belly by placing it into a pot of boiling water for 5 mins. After that, cool down the pork belly into iced water for another 5 mins.
Blanching is a common technique in Southeast Asian. The mean idea is to get rid of the rough taste of the meat. Also, the pork skin is much easier to get poked through after quick boil.
Meat tenderiser::
2. Scrape the skin with the knife to remove the impurities and hairs.
Pat dry the pork belly with a kitchen paper.
3. poke lots holes in the skin to create the crispy texture. The more holes in the skin, the crispier it will be.
4. Flip the pork belly over. Cut only the meat part into strip size. Do not cut too deep through the skin.
5. Massage the meat part with some chinese cooking wine.
6. Preparing the seasoning . 1 teaspoon five spice powder. 2 teaspoons of sugar. 3 teaspoon of salt.
7. Massage the seasoning all over except the skin.
8. Flip the pork belly over, use a foil paper to wrap the meat part. This is to keep the moisture of the meat when we air dry the whole pork belly in the fridge later.
9. Pat dry the skin. Remove any seasoning attached on the skin otherwise that part will be burnt very easily.
10. Add some sea salt on top to facilitate drawing the water out from the skin.
11. put it the fridge overnight or at least 6 hrs
12. The morning after. Remove the sea salt on the pork belly.
13. Brush some vinegar/lemon juice on the skin. The acidity of the vinegar help conduct the heat and makes the crackling sooner and the pork belly much crisper.
14. Preheat the oven at 400 F/200 C. roast the pork belly for 25 mins (force fan) Each oven is different so the roasting time may vary. The key is to observe the process from time to time to until the skin gets brown and puffy.
(tip: you may put a tray underneath to collect the pork oil. You can use the pork oil for cooking. Or simply mix it with a bowl of plain rice. It tastes really good! Also, it makes cleaning much easier. )
15. Increase the temperature to 480F/ 250C and bake for 5 mins to finish the process.
16. Once done. Cool down the pork belly in room temperature for 20 mins before you cut it. Otherwise, the skin can crack very easily.
Cut it into the small pieces and transfer it into the serving plate.
MORE:
What is 5 spice powder ? Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisines and Vietnamese cuisine.
How to make Chinese Crispy Pork Belly: The Simple Salt Crust Technique
How to make Chinese Crispy Pork Belly.
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Easy Crispy Pork Belly Cooking by Masterchef | 脆皮燒肉 • Taste Show
Perfectly crispy pork belly is easier to make than you think. Masterchef John shows you simple tips on EASY Crispy Pork Belly cooking at home with step by step instruction.
#masterchef #porkbelly #cooking
The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies Chef John has made.
Get the recipe:
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Crispy pork belly magic with an air fryer! ????????✨
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Crispy Pork Belly: The Ultimate Guide to Perfect Crackling
Pork belly, with its tantalizing layers of meat and fat, crowned with a crispy, golden skin, is a dish that can make anyone's mouth water. But achieving that perfect crackling can sometimes be a culinary challenge. In this article, we'll unravel the secrets behind the crispy pork belly and answer some of the most common questions about this delectable dish.
What is the secret of crispy pork belly?
The secret to a crispy pork belly lies in the preparation and cooking process. Ensuring the skin is dry, using the right seasonings, and cooking at the correct temperatures are crucial. Our recipe below provides a step-by-step guide to achieving that irresistible crackling every time.
Why won't my pork belly get crispy?
There could be several reasons:
????Moisture on the skin: The skin needs to be as dry as possible before roasting. Any moisture will prevent it from becoming crispy.
????Not using fresh pork.
????Incorrect oven temperature: Starting at a low temperature to render out the fat and then increasing it to crisp up the skin is essential.
Why is my pork belly not crispy in the oven?
The oven plays a pivotal role in achieving the desired crispiness. If your pork belly isn't crisping up:
????Ensure your oven is preheated to the right temperature.
????Make sure the pork belly is placed skin-side up.
????Avoid opening the oven door frequently, as this can lower the temperature and affect the cooking process.
How to get the best crackling on pork belly?
For the best crackling:
????Dry the skin thoroughly.
????Use the right combination of seasonings.
????Start with a low cooking temperature and finish with a high one.
Crispy Pork Belly Recipe:
PREP TIME: 1 hr 40 min
COOKING TIME: 1 hr 35 min
TOTAL TIME: 3 hr 15 min
SERVINGS: 2
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Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
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How to Make Chinese Barbecued Pork
Bridget shows Julia how to make savory, meaty Chinese Barbecued Pork.
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