These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce).
When it comes to the most incredible Cantonese roast pork, the fact of the matter is that there really are no secrets. Fresh, local pork is butchered, seasoned with little more than salt and sugar, hung to marinate, pricked, and then roasted whole, often at one but sometimes two temperatures. From one perspective, the process is pretty simple: Season the pork and roast it. No top secret methods, no proprietary chemicals, no unexpected ingredients; it’s a technique as old as time.
And finally, perhaps most importantly, sesame skin —small, even, sesame-sized blisters across the top of the skin. This recipe utilizes a whole host of techniques absent in most traditional Cantonese barbecue kitchens which, while not individually necessary, collectively lead to a satisfying homemade product. Trimmed, center-cut pork belly helps us achieve an even roast.
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