Crispy Shanghai-style Roast Pork Belly

Ingredients

In this Shanghai-style adaptation, the marinade incorporates Shaoxing wine, a staple in Shanghai cuisine, to enhance the flavors of the pork belly. Additionally, the use of five-spice powder in the seasoning adds a distinct Shanghai touch to the dish. We alse have the original recipe for Siu yuk, so you can check it out.

• 1.5 kg (3.3 lbs) pork belly 1.5 kg (3.3 lbs) pork belly
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons salt 2 teaspoons salt
• 2 teaspoons five-spice powder 2 teaspoons five-spice powder

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a bowl, combine the soy sauce, Shaoxing wine, grated ginger, and minced garlic.
3. 3.
   Place the pork belly in a large dish and pour the marinade over it. Rub the marinade into the meat, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for more flavor.
4. 4.
   Remove the pork belly from the marinade and pat it dry with paper towels.
5. 5.
   Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 cm apart.
6. 6.
   In a small bowl, mix together the salt and five-spice powder. Rub this mixture all over the scored skin, pressing it into the cuts.
7. 7.
   Place the pork belly on a wire rack set over a baking tray, with the skin side facing up.
8. 8.
   Roast the pork belly in the preheated oven for 30 minutes.
9. 9.
   Reduce the oven temperature to 180°C (350°F) and continue roasting for another 1 hour, or until the skin is crispy and golden-brown.
10. 10.
    Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
11. 11.
    Slice the Crispy Shanghai-style Roast Pork Belly into thin pieces and serve.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best texture and flavor.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Five-spice powder — Make sure to use a high-quality five-spice powder for the best flavor. You can also make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve an extra crispy skin, you can pour boiling water over the scored skin before applying the salt and five-spice powder mixture.
• Letting the pork belly marinate overnight will result in a more flavorful dish.
• For a smoky flavor, you can finish the pork belly on a grill or under the broiler for a few minutes after roasting.
• Serve the Crispy Shanghai-style Roast Pork Belly with steamed buns, pickled vegetables, and hoisin sauce for a traditional Shanghai-style meal.
• Leftovers can be used in stir-fries, fried rice, or noodle dishes for added flavor and texture.

Serving advice

Serve the Crispy Shanghai-style Roast Pork Belly as a main dish alongside steamed rice or noodles. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the sliced Crispy Shanghai-style Roast Pork Belly on a platter, ensuring the crispy skin is visible. Garnish with sprigs of fresh herbs and serve with a side of pickled vegetables for an appealing presentation.