Macau Portuguese-Style Roast Pork
A Macau classic: Portuguese-style roast pork with crispy skin and tender meat, infused with garlic and spices, unforgettable flavor.
Ingredients
7 items- Pork belly 1.1 lbs (500g)
- Garlic 3 cloves
- Salt 2 tsp
- Black pepper 1 tsp
- Paprika 1 tsp
- Olive oil 2 tbsp
- White wine 1 tbsp
Nutrition
Steps （5 steps）
Cut pork belly into 2-inch cubes, score the meat side in a crosshatch pattern about ¼ inch deep. Pat dry with paper towels.
Combine minced garlic, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 2 tbsp olive oil and 1 tbsp white wine. Rub mixture all over pork, especially into cuts. Place skin side up; marinate 5 minutes.
Preheat oven to 200°C (400°F). Line a baking sheet with foil, arrange pork skin side up, and sprinkle top with ½ tsp salt.
Roast in middle oven at 200°C (400°F) for 15 minutes, then increase heat to 230°C (450°F) and roast 5 more minutes until skin is golden and crisp, and internal temperature reaches 70°C (158°F).
Remove from oven, rest 3 minutes, then slice into ½-inch thick pieces. Serve with lemon wedges and Portuguese hot sauce (hot sauce with a touch of vinegar).
Tips
For ultra-crispy skin, ensure the pork skin is completely dry and salted before roasting. Adding white wine to the marinade helps tenderize and remove gamey smell. Resting after cooking redistributes juices.
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