Bring water to a boil in a large saucepan. Put the pork belly in the boiling water for 1 minute and take it out again immediately. Rinse the meat under cold tap water and dry it with paper towels.
With a pointed object, e.g. For example, poke many small holes in the skin with a nail or a dart. The stitches should be deep enough to reach the fat layer. This step is necessary to get a crispy skin. Wipe away any excess oil and brush a layer of rice vinegar over the skin.
Mix the ingredients for the marinade and coat the meat with the marinade or, best of all, soak it in it. The skin must not come into contact with the marinade. Put the piece of meat in the refrigerator for at least 12 hours.
Preheat the oven to 200 ° C top / bottom heat. Meanwhile, place the meat skin up on a large piece of aluminum foil. Then carefully fold the aluminum foil around the meat without covering the skin. Now only the skin should look out while the meat is wrapped in aluminum foil.
Now cover the skin with a thick layer of coarse salt and press lightly. Roast the pork belly in the oven for 45 minutes. Then remove the salt and foil and put the roast back in the oven for another 15 minutes until the skin blisters and becomes crispy. Finally, take the roast out of the oven, slice it and serve.
We recommend hoisin sauce as a sauce for dipping.
Cantonese Roast Pork or Siu Yuk is one of the many fried meat dishes (sui mei) from Hong Kong. As a representative of the classic Cantonese cuisine, Siu Yuk is characterized by its very crispy skin, tender and juicy meat and a unique aroma of charcoal. This recipe is a simplified version of the original that can be easily cooked at home.
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