Cantonese style roast pork with fermented bean curd is the kind of dish that stops conversations mid-sentence. The intense aroma, the shattering crackle of crispy skin, and the deeply savory flavor from the fermented bean curd marinade come together in a show-stopping roast that feels straight out of a bustling Chinese barbecue shop. This is not your average pork belly recipe — it’s a celebration of Cantonese technique and bold fermented flavors, a dish that honors tradition while being perfect for a Sunday feast or a celebratory dinner. If you’ve ever been intrigued by chinese roast pork or those glistening slabs hanging in the window of an old-school BBQ joint, this is your gateway dish — and we’re going all in.
Cantonese Style Roast Pork with Fermented Bean Curd
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Marination and Drying 1 day d 10 minutes mins
Total Time 1 day d 2 hours hrs
Course Main Course
Cuisine Chinese
Roasting rack and tray To allow heat circulation and ensure even cooking, especially to crisp the skin. A wire rack over a baking sheet works great.
Meat Thermometer Vital for checking internal temperature to avoid over or undercooking.
Sharp knife or meat pricker For poking holes in the skin. A skewer, meat tenderizer with fine needles, or a fork can be alternatives.
Aluminum foil To shield the pork belly sides and prevent burning.
Basting brush For applying the glaze toward the end.
For the Pork
- 3 lbs pork belly skin on
- 2 cubes red fermented bean curd nam yu, mashed
- 1 tablespoon fermented bean curd brine from the jar
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 3 cloves garlic minced
- ½ teaspoon white pepper
- 1 tablespoon kosher salt for the skin
For the Basting Sauce
- 1 tablespoon maltose or honey
- 1 tablespoon Chinese rice vinegar
- 2 teaspoons light soy sauce
Optional Garnishes
- Sliced scallions
- Pickled mustard greens
- Fresh chilies
Prep the Pork Belly
Start by washing and patting the pork belly dry with paper towels. Flip it skin-side down and score the meat lightly in a crosshatch pattern. This helps the marinade penetrate deeper.
Make the Marinade
In a bowl, combine mashed red fermented bean curd, its brine, Shaoxing wine, soy sauce, hoisin, oyster sauce, garlic, sugar, five-spice powder, and white pepper. Mix until smooth.
Fermented bean curd adds a funky umami depth, common in chinese pork belly recipes and asian roast pork recipes that lean toward complex flavor profiles. It's a traditional staple in many southern Chinese households.
Marinate
Rub the marinade generously on the meat side only — leave the skin dry. Place the pork belly on a tray skin-side up. Wipe off any marinade that accidentally gets on the skin.
Leave uncovered in the fridge for 24–48 hours. This air-drying process is crucial for getting that crackling, blistered skin found in chinese crispy roast pork.
Preheat and Prepare to Roast
Take the pork out of the fridge 30 minutes before cooking to bring it to room temperature. Preheat oven to 375°F (190°C).
Line a roasting pan with foil for easy cleanup. Place a wire rack over it and set the pork belly skin-side up.
Wrap foil around the sides of the pork (not the skin) to prevent burning. Pat the skin dry again and rub 1 tablespoon of kosher salt evenly across the top.
Roast Phase One: Cook Low and Slow
Roast for 60 minutes at 375°F. This renders fat and starts to soften the meat while slowly dehydrating the skin.
Remove Salt, Baste, and Crisp
After an hour, brush off any remaining salt from the skin. Mix maltose (or honey), vinegar, and soy sauce to make a basting glaze.
Increase oven temperature to 450°F (230°C). Baste the skin lightly and return pork to oven for 25–30 minutes. Watch for the blistering — this is when that iconic chinese roast pork belly skin starts to crisp and pop.
Rest and Slice
Let the pork rest for 10–15 minutes after roasting. Use a sharp knife to slice into thick pieces — the meat will be juicy, and the skin glassy and crunchy.
This final step is where the patience pays off: you’ll get that unmistakable texture and flavor associated with high-end bbq pork recipes from Chinese banquet restaurants.
Pairings
Cantonese roast pork with fermented bean curd is intensely flavorful, so pairing it with mild, fresh, or tangy sides helps balance out the richness.
Best Side Dishes
- Steamed jasmine rice or sticky rice – The classic pairing. A blank canvas that soaks up all the juices.
- Gai lan with oyster sauce – A must-have in many Cantonese BBQ meals.
- Cucumber salad with rice vinegar – Light, fresh, and cooling.
- Mapo tofu – Spicy and creamy tofu contrasts beautifully with the roast pork’s crispiness and fermented tang.
- Pickled daikon and carrots – Adds sweet and sour brightness.
- Egg drop soup or miso soup – Light soups with umami undertones complement the pork without overwhelming it.
Beverages
- Chilled jasmine tea or oolong – Cuts through the richness.
- Cold beer – A lager or pale ale works perfectly.
- Sake or plum wine – If you're exploring japanese pork recipes, sake fits in elegantly.
FAQs
1. Can I use pork shoulder or tenderloin instead of pork belly?
While pork belly is traditional and gives the signature crackling skin, you can try pork shoulder for a leaner cut. Pork tenderloin can be used for an easier roast but won't deliver the same crispy texture. If you're interested in asian pork tenderloin recipes, consider slicing and stir-frying with the same marinade for a faster take.
2. Do I have to use fermented bean curd?
Yes, if you want that authentic Cantonese flavor. Fermented bean curd provides the distinct savory depth unique to chinese barbeque pork styles. However, you could substitute with miso paste for a different umami note, though the taste will lean more toward japanese pork recipes.
3. Can I make this with ribs or pork chops?
Absolutely. The marinade works great on asian pork ribs, chinese pork chops, or even for grilling asian pork chop recipes. Just adjust the cooking time accordingly. Ribs would need slow roasting, while chops can be grilled or pan-seared.
4. Why is the skin not crisping?
If the pork skin isn’t blistering, it likely wasn’t dried long enough, or the oven wasn’t hot enough in the final stage. Use a broiler for the last 5 minutes if needed, watching carefully to avoid burning.
5. Can I grill this instead of roasting?
Yes, but it requires indirect heat to avoid burning the skin before the meat is cooked through. It will resemble more of a Chinese BBQ pork recipe or even a twist on Korean pork belly recipes if you finish with a sweet glaze.
