【Cantonese Roast Pork】
Ingredients: 500g pork belly, salt to taste, sugar to taste, chicken bouillon powder to taste, a pinch of baking soda, five-spice powder to taste, soy sauce to taste
Step 1: Rinse the pork belly thoroughly. Marinate overnight with salt, sugar, and chicken bouillon powder.
Step 2: The next day, remove the pork, rinse it clean, then marinate with soy sauce and five-spice powder for 2 hours.
Step 3: Bring a pot of water to a boil and blanch the marinated pork to remove any gamey odor.
Step 4: Pierce the pork skin thoroughly with a toothpick. The denser the holes, the better.
Step 5: Lightly coat the skin with baking soda and salt—just enough to cover the entire surface.
Step 6: Secure the bottom with toothpicks to prevent shrinking and maintain shape during cooking.
Step 7: Wrap the sides with aluminum foil, leaving only the skin exposed.
Step 8 Preheat oven to 200°C (392°F). If your oven has separate top and bottom heat settings, use top heat for faster skin browning.
Step 9 Bake at 200°C for 30 minutes. Actual time depends on pork size and skin bubbling.
Step 10 If skin is charred after baking, scrape off burnt bits with a small knife. Brush with oil and return to oven for about 15 minutes.