Imported from Instagram

Siu Yuk with Smashed Cucumber

Name: Siu Yuk with Smashed Cucumber
Prep time: 30 min
Cook time: 75 min
Total time: 1545 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1.2 kg pork belly, skin-on; 2 tbsp Shaoxing rice wine; 2 tsp five-spice; 2 tsp white pepper; 2 tsp salt (The source says 2 tsp each for white pepper, salt, and sugar.); 2 tsp sugar (The source says 2 tsp each for white pepper, salt, and sugar.); 2 tbsp white rice vinegar (Used in two applications; reserve some for brushing before the salt crust.); 400 g coarse sea salt (For the salt crust; much is removed after baking.); 4 tbsp plum sauce (Lee Kum Kee brand specified.); 4 tbsp hoisin sauce; 2 tsp light soy sauce (For the dip.); 2 tsp Chinkiang black vinegar (For the dip.); 1 tsp toasted sesame oil (For the dip.); 0.25 tsp Chinese five-spice powder (For the dip.); 600 g cucumbers; 1 tsp fine salt (For seasoning the cucumbers.); 4 garlic (Cloves; crush or mince for the cucumber salad.); 3 tbsp Chinkiang black vinegar (For the cucumber salad.); 2 tbsp light soy sauce (For the cucumber salad.); 2 tsp chili oil (For the cucumber salad.); 2 tsp toasted sesame oil (For the cucumber salad.); 1 tsp sugar (For the cucumber salad.); neutral cooking oil (For brushing the pork skin before roasting; amount not specified.)

Recipe by Chefs Library (Christophoor) @thechefslibrary1 · Instagram

Imported by Blak Rabbit on SeeMeCook

Crisp, blistered-skinned roast pork belly served with a glossy plum-hoisin dip and a tangy, garlicky smashed cucumber salad. The rich pork is balanced by the cucumber’s sour, fresh seasoning.

4 servings1545 minEast Asian

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Ingredients

1.2 kg pork belly, skin-on
2 tbsp Shaoxing rice wine
2 tsp five-spice
2 tsp white pepper
2 tsp salt (The source says 2 tsp each for white pepper, salt, and sugar.)
2 tsp sugar (The source says 2 tsp each for white pepper, salt, and sugar.)
2 tbsp white rice vinegar (Used in two applications; reserve some for brushing before the salt crust.)
400 g coarse sea salt (For the salt crust; much is removed after baking.)
4 tbsp plum sauce (Lee Kum Kee brand specified.)
4 tbsp hoisin sauce
2 tsp light soy sauce (For the dip.)
2 tsp Chinkiang black vinegar (For the dip.)
1 tsp toasted sesame oil (For the dip.)
0.25 tsp Chinese five-spice powder (For the dip.)
600 g cucumbers
1 tsp fine salt (For seasoning the cucumbers.)
4 garlic (Cloves; crush or mince for the cucumber salad.)
3 tbsp Chinkiang black vinegar (For the cucumber salad.)
2 tbsp light soy sauce (For the cucumber salad.)
2 tsp chili oil (For the cucumber salad.)
2 tsp toasted sesame oil (For the cucumber salad.)
1 tsp sugar (For the cucumber salad.)
neutral cooking oil (For brushing the pork skin before roasting; amount not specified.)

Steps

1
Pat the pork belly dry. Prick the skin all over, then score the flesh about 1.5 cm deep and 2.5 cm apart, taking care not to cut through the skin.
2
Rub the Shaoxing rice wine, five-spice, white pepper, 2 tsp salt, and 2 tsp sugar into the meat, keeping the skin clean.
3
Wrap the pork in foil. Brush the skin with some of the white rice vinegar, then chill uncovered for 24 hours.
4
Brush the skin with the remaining rice vinegar and cover it with the coarse sea salt to form a crust.
5
Bake at 200°C for 45 minutes.
6
Crack off and discard the salt crust. Brush the skin with oil.
7
Roast at 230°C or higher until the skin is blistered and golden brown. The source does not specify a roasting duration.
8
Rest the pork for 10 minutes.
9
Whisk together the plum sauce, hoisin sauce, 2 tsp light soy sauce, 2 tsp Chinkiang black vinegar, 1 tsp toasted sesame oil, and Chinese five-spice powder to make the dip.
10
Smash the cucumbers, then slice them. Salt and toss with the garlic, 3 tbsp Chinkiang black vinegar, 2 tbsp light soy sauce, chili oil, sesame oil, and 1 tsp sugar.
11
Cut the pork skin-side down into squares and serve with the dip and cucumber salad.

Notes

The method specifies chilling for 24 hours, but does not clarify the foil-wrapping instruction alongside chilling uncovered. The high-temperature roast duration is not provided. The source says to brush the skin with oil but gives no quantity; a neutral cooking oil is included as an unquantified ingredient. The quantity of white rice vinegar is 2 tbsp total, used first and then brushed on before the salt crust.