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.
Info
- Prep time
- Around 10 minutes
- Cooking time
- Marinade for 20 minutes or longer
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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
Mix all the ingredients together and rub into the meat and skin.
Leave for 20 mins before removing the ribs and slicing the belly pork.
Cook on the BBQ over a medium heat.