Kingie's Dry Rub for Crispy Skin & Aromatic Meat

If you don’t have Shaoxing Wine don’t worry. A good substitute is an equal part mix of white wine vinegar and apple cider vinegar. Its not the same but it's close.

A pair of metal tongs holds a piece of seasoned meat over an open grill loaded with multiple BBQ meats, all being barbecued.

BBQ belly pork | 📷 Jose Carlos Camacho from Pixabay

Info

Prep time
Around 10 minutes
Cooking time
Marinade for 20 minutes or longer

Ingredients

Dry Rub for Crispy Skin & Aromatic Meat

  • 1 x Tablespoon of Shaoxing Wine
  • 3 x Teaspoons of salt
  • 1 x Dessertspoon of Ginger Garlic Paste
  • 1 x Teaspoon of Chilli Flakes
  • 2 x Teaspoons of Chinese Five-Spice

Method

  1. Mix all the ingredients together and rub into the meat and skin.

  2. Leave for 20 mins before removing the ribs and slicing the belly pork.

  3. Cook on the BBQ over a medium heat.