The Best Crispy Pork Belly at Home (Siu Yuk)

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.

   Start 8-hour timer
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) (350 °F (180 °C)). Cover the tray and the sides of the pork belly with aluminum foil, leaving the skin completely exposed.

   Start 20-minute timer
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) (145 °F (63 °C)), although longer cooking will make it more tender.

   Start 75-minute timer
7. 7

   Remove the aluminum foil and increase the oven temperature to 230 °C (450 °F) (450 °F (230 °C)), 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.

   Start 20-minute timer
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.

   Start 10-minute timer