Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of traditional Chinese cuisine! Chinese Bacon, or Lap Yuk, is not just a dish—it's a mouthwatering experience that combines sweet, savory, and perfectly crispy elements into one incredible recipe. Imagine tender pork belly glazed with a luxurious honey-soy marinade, caramelized to perfection, and promising a flavor explosion that will make your dinner guests beg for your secret recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 1 lb pork belly
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tbsp rice wine
- 1 tsp five-spice powder
- 1/4 cup honey
- 1/4 cup water
- 1/4 cup green onions, chopped
Instructions
- Prepare the pork belly by patting it dry with paper towels and trimming any excess moisture. Ensure the pork belly is at room temperature before cooking.
- In a large mixing bowl, combine soy sauce, sugar, rice wine, five-spice powder, honey, and water to create a marinade. Whisk the ingredients until the sugar is completely dissolved.
- Place the pork belly in the marinade, ensuring it is completely coated. Cover and refrigerate for at least 4-6 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the oven to 375°F (190°C). Remove the pork belly from the marinade and reserve the remaining liquid for basting.
- Place the pork belly on a wire rack set over a baking sheet, skin-side up. This allows the fat to render and the skin to crisp evenly.
- Roast the pork belly in the preheated oven for 25-30 minutes, basting every 10 minutes with the reserved marinade to keep the meat moist and develop a rich, glossy exterior.
- For the last 5 minutes of cooking, increase the oven temperature to 425°F (218°C) to help crisp up the skin and create a beautiful caramelized surface.
- Remove from the oven and let the pork belly rest for 10-15 minutes to allow the juices to redistribute.
- Slice the lap yuk into thin pieces and garnish with chopped green onions before serving.
- Serve hot as a main dish with steamed rice or as part of a traditional Chinese charcuterie platter.
Tips
- Meat Selection: Choose a high-quality pork belly with a good balance of lean meat and fat for the most authentic and delicious result.
- Marinating Magic: Always marinate overnight if possible. The longer the meat sits in the marinade, the more deeply the flavors will penetrate.
- Temperature Control: Use a meat thermometer to ensure your pork belly reaches the perfect internal temperature of 145°F for food safety.
- Skin Crispiness: Pat the pork belly skin completely dry before cooking to achieve that coveted crispy exterior.
- Resting is Crucial: Never skip the resting period after cooking. This allows the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- Serving Suggestion: Slice the lap yuk thinly against the grain for the most tender and appealing presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 12g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 85mg
