The Best Crispy Pork Belly at Home (Siu Yuk)

Ingredients

• 2 lb skin-on pork belly (In one piece, with the skin thoroughly dried; leave the skin intact and make shallow cuts only in the meat if desired.)
• 2 tsp kosher salt (Divided: for seasoning the meat and forming a thin layer over the skin.)
• 1 tsp Chinese five-spice powder (For the meaty side; avoid getting it on the skin.)
• 0.5 tsp ground white pepper (For seasoning the meat.)
• 1 tsp sugar (To balance the seasoning of the meat.)
• 1 tbsp rice vinegar (Applied only to the skin.)
• 1 tsp vegetable oil (For lightly coating the skin before finishing, if necessary.)

Steps

1. 1

   Place the pork belly skin-side up on a cutting board. Thoroughly pat the skin dry with paper towels; damp skin does not crisp easily.

2. 2

   Mix the salt intended for the meat with the five-spice powder, white pepper, and sugar. Rub this mixture over all the meaty sides of the pork belly, taking care not to get it on the skin.

3. 3

   Brush or rub the rice vinegar only over the skin. Place the pork belly skin-side up on a rack set inside a tray and refrigerate it uncovered for at least 8 hours, ideally overnight, to dry the surface.

4. 4

   Remove the pork belly from the refrigerator and let it rest at room temperature for about 20 minutes. Preheat the oven to 180 °C (350 °F). Cover the tray and the sides of the pork belly with aluminum foil, leaving the skin completely exposed.

5. 5

   Spread a thin, even layer of salt over the skin. If the surface is very dry, lightly coat it with vegetable oil; do not soak it.

6. 6

   Roast the pork belly on the rack for approximately 75 minutes, until the meat is tender and the fat has rendered. The meaty portion should reach at least 63 °C (145 °F), although longer cooking will make it more tender.

7. 7

   Remove the aluminum foil and increase the oven temperature to 230 °C (450 °F), or turn on the broiler. Return the tray to the oven for 10 to 20 minutes, watching constantly, until the skin blisters and is deeply browned and crisp. Rotate the tray if the browning is uneven, and prevent the skin from burning.

8. 8

   Let the pork belly rest for 10 minutes on a cutting board, skin-side up. Cut it into pieces or strips with a heavy knife, using firm blows to cut through the crackling, and serve immediately.

Notes

This recipe was reconstructed from the title and general context of the dish; the provided description does not include quantities or instructions verified by the author. Keep the skin uncovered during refrigeration and roasting. If the skin does not blister, use the broiler in very brief intervals and watch it closely. Serve with white rice, mustard, chili sauce, or pickled vegetables.

Nutrition per serving

• main course
• Cantonese cuisine
• East Asian
• baked
• pork
• crispy
• gluten-free
• dairy-free