Guyana @ 50 - Cantonese Roast Pork

The influence of various world cuisines can be experienced throughout the Caribbean. In some countries, it is easy to see the direct influence of certain provinces, and regions, of large countries and continents, like Africa, India and China. In Guyana, Cantonese is the style that dominates our Chinese food. Like many Guyanese, I cannot get enough of it.

This Cantonese-style roast pork belly with its crispy skin takes time to make but it is totally worth the effort. Served as a cutter or as the meat component of a main dish, along with some hot Guyanese pepper sauce you'll be drooling, and won't want to stop eating until all is gone.

Cantonese Roast Pork Belly ©Cynthia Nelson

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Get Cracking On CRACKLIN'

I went to my butcher a few months ago and ordered a de-boned pig's head, and asked him to halve it for me. One jowl was cured, and some of it, along with the ears and tongue were cooked al la my friend Marvin's Spicy Sizzling Sisig. The other half of the pig's head, well, I turned it into cracklin'.

I seasoned the meat overnight, brought it up to room temperature the following day, pat it dry, and then set it in the oven low and slow. It was served as part of a nibbles spread and they were the first thing to go. No surprise there.

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Eating at Home - The Recommendations

This week, I want to thank everyone, particularly those living in Guyana for their recommendations re: finding good pastries and Chinese good in Georgetown. Though I could not visit each place recommended, I did manage to get around to quite a few. Along the way, I also discovered some other treats.

The quest for tasty food anywhere in the world is often found not in the fancy eating establishments.

The recommended roast pork was very tasty.

THIS WEEK ON ABOUT.COM

Find out what we mean when we say, Hot Pepper, What is Caribbean Pepper Sauce and learn how to make your own.

To all my blog friends, I hope to catch up on your offerings soon!

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