hough our definitions of BBQ pork are a little different, both are equally delicious. Traditionally, Cantonese-style BBQ revolves around the art of roasting meats rather than slow cooking them over burning wood.
Directions for the Dry Rub
Prepare the pork belly by burning off any remaining hairs with a lighter. Then, trim the belly of any uneven pieces. Pat dry with paper towels.
Make 1/2-inch slices lengthwise down the pork belly. This will allow the spice paste to penetrate the meat. Next, use your meat tenderizing tool with the stainless steel needles to poke shallow holes all over the skin of the pork belly. Avoid going too deep.
Combine all of the dry ingredients together. Add in the Shaoxing wine to form a rough paste. Rub the paste into the meat side of the pork belly. Wipe off any spice paste from the skin side. Place into the fridge overnight. You can get away with just a few hours of drying but the best results are achieved overnight.
Directions for the Crispy Pork
The next day, remove the pork belly from the fridge. Using the pastry brush, dab a thin layer of vinegar onto the pork belly skin. This will help the skin crisp up in the oven as it cooks. If you’re using a regular oven, preheat to 300-degrees. Shift your racks around so that the pork belly can sit on the lowest level rack.
Line your oven tray well with several layers of aluminum foil to avoid a mess. Then, make a little band of aluminum foil to wrap around the base of the pork belly. This will prevent the meat from burning during the two cooking phase. Next, you can mix the egg white and Kosher salt to make a loose paste and spread onto the top of the pork skin (optional). I have baked without the salt crust and the pork belly still has come out crispy. Bake the pork belly for 30 minutes.
Remove the pork belly from the oven. Gently take off the salt crust. Dab away any fat that has pooled on top of the skin with paper towels. Crank your oven to 450-degrees. Using your meat tenderizer again, poke a few more holes in the skin before returning to the hotter oven. Brush the skin with vinegar to clean off the skin.
Return the pork belly to the oven. Bake for another 15-25 minutes, turning the pan halfway so the skin gets even coloring. Keep an eye on the pork skin to make sure it doesn’t burn.
Remove from the oven. Admire your work. Allow to cool for a few minutes before handling. Enjoy that symphony of crispy skin.
