Cantonese Roast Pork
Cantonese Roast Pork, known for its crispy skin and tender meat, is a flavorful dish that brings the essence of Chinese cuisine to your table. This low-carb version is perfect for a satisfying lunch without compromising on taste.

120 minutes
Difficulty: Medium
Chinese
425 kcal
Ingredients
- Pork belly - 500 grams
- Soy sauce - 30 ml
- Oyster sauce - 15 ml
- Five-spice powder - 5 grams
- Garlic - 3 cloves, minced
- Ginger - 10 grams, minced
- Salt - 5 grams
- Black pepper - 2 grams
- Rice vinegar - 15 ml
- Honey substitute (erythritol or stevia) - 5 grams
- Sesame oil - 5 ml
Steps
- Preheat the oven to 220°C (428°F).
- Score the skin of the pork belly in a crosshatch pattern without cutting into the meat.
- In a bowl, mix the soy sauce, oyster sauce, five-spice powder, minced garlic, minced ginger, salt, black pepper, rice vinegar, honey substitute, and sesame oil to create a marinade.
- Rub the marinade all over the pork belly, ensuring it gets into the scored skin and meat. Cover and refrigerate for at least 1 hour or preferably overnight.
- Remove the pork from the refrigerator and allow it to come to room temperature for about 30 minutes.
- Place the pork belly on a wire rack over a baking tray to catch drippings, skin side up.
- Roast in the preheated oven for 30 minutes, then reduce the temperature to 180°C (356°F) and continue roasting for another 30-40 minutes, or until the skin is crispy and the meat is cooked through.
- Once cooked, let the pork rest for 10 minutes before slicing into portions.
- Serve with your choice of low-carb vegetables or a fresh salad.
Nutrition
- Calories: 425
- Protein: 30 g
- Carbs: 2 g
- Fiber: 0 g
- Sugar: 0 g
- Sodium: 850 mg
- Cholesterol: 70 mg
- Total Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Water: 0.5 L
Health Benefits
- High in protein, supporting muscle growth and repair.
- Contains healthy fats that can promote satiety and provide energy.
Tags
ChineseLow CarbLunch