Roasted pork yakibuta

Main Dish
4 servings
20 min
55 min
Very Easy
A very delicious roasted pork that you can do for a Sunday lunch between families.


Number of serving: 4
1.5 kg pork (belly pork)

1/2 teaspoon salt


2 tablespoon vinegar

1 litre water


1 teaspoon pepper

1/2 teaspoon Chinese five-spice powder

2 pieces of red fermented bean-curd (tau chu or nam yee), well mashed

1 teaspoon Chinese Shao Xing cooking wine

1 teaspoon thai fish sauce

1/2 teaspoon sugar


  • Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture.
  • Set pork aside, then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave aside for one to two hours to dry.
  • Place pork with the meat side up on a rack and roast in a turbo broiler at 200 degrees C for 20 to 25 minutes. Remove meat.
  • Prick the skin with a sharp metal skewer several times. Put meat back on the rack with the skin side up and roast at 200 degrees C for 25 to 30 minutes or until skin turns crispy.

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