The Last One Will Make You Swoon

Pork, especially the beloved pork belly, is a canvas for culinary magic in Guangdong. These 15 homestyle recipes showcase the versatility and deep, comforting flavors of Cantonese pork dishes, ranging from supremely simple steamed preparations to rich, complex braises. The final recipe is an absolute showstopper that’s worth the wait.

The Art of Simplicity: Steamed & Boiled

Steamed Sliced Pork with Dipping Sauce

Who knew that simply steaming pork belly could yield such tender, delicious results? Steam a slab of pork belly for about 20 minutes until a chopstick pierces it easily. Slice it thickly. The magic is in the sauce: combine minced garlic, red onion, and chili, pour over sizzling hot oil, then mix in light soy sauce and a generous handful of cilantro. The steamed pork, dipped in this fragrant sauce, is juicy, rich but not greasy, and perfect with rice.

Classic White Boiled Pork Belly

This method proves simplicity is king. Simmer pork belly in water with just a spoonful of salt for about 30 minutes. The key is then to pan-fry the boiled belly in its own rendered fat (no extra oil needed) over low heat until the skin is golden and crackling-crisp. The result is an incredible contrast of a crackling exterior and tender, moist interior.

Cabbage-Steamed Pork Slices

A classic dish where humble ingredients shine. Marinate sliced pork shoulder with salt, pepper, sugar, starch, minced aromatics (scallion, ginger, garlic), light and dark soy sauce, oyster sauce, and oil. Layer blanched cabbage strips on a plate, top with the marinated pork, and steam over high heat for 10 minutes. The pork becomes tender and flavorful, while the cabbage soaks up all the delicious juices.

Zha Cai Steamed Pork Patty

A homestyle favorite that’s incredibly easy. Mix ground pork with ginger, scallion, salt, sugar, pepper, light soy sauce, oyster sauce, and starch. Marinate for 15 minutes, then mix in a spoonful of peanut oil to lock in moisture. Press the mixture into a patty in a shallow bowl, top with a pack of preserved mustard tuber (zha cai), and steam for 12 minutes. Savory, salty, and wonderfully comforting with rice.

Crispy & Flavor-Packed: Fried & Roasted

Homemade Crispy Roast Pork (Siù Yūk)

For incredibly crispy skin, boil pork belly in salted water for 30 minutes first. Dry it thoroughly, prick the skin, and rub with vinegar or soy sauce for color. Roast or air-fry until the skin puffs into golden, glass-like bubbles. The bite is an unforgettable symphony of crunch and savory fat.

Twice-Cooked Pork with Spiced Coating

An extra-crispy delight. Marinate pork belly strips with cooking wine and pepper. Make a batter with egg, starch, a splash of beer (for extra crispness), oil, and fennel seeds. Coat the pork and deep-fry at medium heat until golden brown and crispy. Finish with a sprinkle of barbecue seasoning.

Air-Fryer Pepper-Salt Pork Belly

A quick, modern take. Slice pork belly thinly, marinate with light soy sauce, oyster sauce, and pepper-salt powder. Layer onion slices in the air fryer basket, top with the pork, spray lightly with oil, and cook at 180°C (360°F) for 15 minutes, flipping halfway. Wrap the crispy results in fresh lettuce leaves.

Pan-Fried Pork Chop

Tenderness is key. Use pork collar or shoulder. Tenderize the meat by pounding, then marinate with (no salt!) light soy sauce, oyster sauce, pepper, and sugar. Add a little cornstarch and water to make it juicy, then oil to seal. Pan-fry over medium heat until cooked through and caramelized on the outside. Juicy and full of flavor.

Saucy & Braised: Rich and Comforting

Home-Style Red Braised Pork Belly

Steaming before braising creates amazing texture. First, steam whole pork belly until tender. Prick the skin, rub with dark soy sauce, and pan-fry until beautifully colored. Slice and braise in a clay pot with scallion, ginger, star anise, bay leaf, dry chili, rock sugar, light and dark soy sauce, and half a bottle of beer for 40 minutes. The fat melts away, leaving richness without grease.

Easy Electric Rice Cooker Char Siu

The secret is in the glaze. Mix one block of red fermented bean curd, a spoonful of honey, and oyster sauce. Marinate pork shoulder (the best cut for char siu) with this paste, plus scallion, ginger, salt, pepper, and soy sauce for 2 hours. Place in a rice cooker with the marinade (no water needed) and press "cook." The result is glossy, sweet, and savory homemade char siu.

Sichuan-style Twice-Cooked Pork

A classic from a neighboring region, beloved in Guangdong. Boil pork belly until cooked, then slice. Stir-fry the slices in a hot wok with minimal oil until they curl and release their fat. Add doubanjiang (chili bean paste) for a red oil, then toss in ginger, garlic, chili, and vegetables like green peppers. Season with light soy sauce and a pinch of sugar. Salty, spicy, and deeply satisfying.

Beyond the Ordinary: Unique Preparations

Steamed "BBQ" Pork Cubes

A healthier take on barbecue flavors. Cube pork shoulder, marinate with aromatics, cooking wine, salt, pepper, thirteen-spice powder, light soy sauce, egg white, and starch. Steam the cubes for 10 minutes to cook through, then quickly pan-sear in a hot wok with pepper-salt or barbecue seasoning. Tender inside with a fragrant, coated exterior.

Bouncy Homemade Pork Balls

Skip the store-bought versions. Use a ratio of 80% lean pork shoulder to 20% fat. Partially freeze the meat, then blend with ice cubes to keep it cold, creating a bouncy texture. Season with salt, chicken powder, and add starch water while blending until the mixture is sticky and elastic. Form balls and poach in warm (not boiling) water until they float. The texture is incredibly Q弹 (springy).

Cool and Spicy Cold-Tossed Pork Belly

A refreshing dish for any weather. Boil pork belly until tender, then slice thinly. Arrange over cucumber slices. Pour over a dressing made from garlic, chili, scallion, chili powder, sesame seeds (bloomed in hot oil), light soy sauce, vinegar, oyster sauce, sugar, salt, chicken essence, and a dash of Sichuan pepper oil. Top with peanuts and cilantro, then toss. Cool, spicy, aromatic, and utterly moreish.

The Grand Finale: Steamed Glutinous Rice with Pork Belly

A festive, show-stopping dish. Coat cubed pork belly in egg wash and cornstarch, then deep-fry until golden. Marinate the fried pork in a mix of soybean paste, soy sauces, oyster sauce, sugar, and water. Soak glutinous rice. In a large bowl, layer the marinated pork at the bottom, top with the drained glutinous rice, and pour the remaining marinade over it. Steam for 40 minutes to 1 hour until everything is tender. Invert onto a serving platter—the rice absorbs all the rich pork flavors, becoming savory and sticky, while the pork turns impossibly soft. Serve surrounded by cucumber slices for a fresh contrast. It’s a labor of love with a million-dollar payoff in flavor.

From quick weeknight fixes to celebratory centerpieces, these recipes demonstrate the heart of Cantonese home cooking: respect for ingredients and a mastery of technique to highlight their best qualities. Which divine pork dish will you try first?