Crispy Roast Pork Belly (Siu Yuk)
Make roast pork belly right in your own home! This iconic Chinese dish is famous for juicy, tender meat and crispy, crunchy skin. It's a magical combination and a total delight for the senses and taste buds!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 grams pork belly with skin on
- 1 teaspoons salt
- 1 teaspoon Chinese cooking wine
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon 5-spice powder
Instructions
- 1
Place a rack in a foil-lined baking pan. Set aside.
- 2
Rinse the pork belly under cold water and then pat dry thoroughly with paper towels.
- 3
Place pork belly on a cutting board, skin side down, and make 2-3 cuts, about 1" apart, cutting only halfway into the meat.
- 4
Flip pork belly, skin side up, and poke all over with a the tip of a paring knife, skewer, toothpicks, etc., being sure not to poke any holes too far beyond the skin. You want holes that only just break the skin.
- 5
Using a clean sharp blade and a ruler or straight edge, score lines into the pork belly skin, about 1" apart. Again, be careful not to cut too far into the flesh.
- 6
Mix all marinade ingredients together in a bowl.
- 7
Flip the pork belly back over, skin-side down, and rub the marinade all over the meat, being careful not to get any marinade on the skin.
- 8
Place the pork belly, skin-side up on the rack in the pan.
- 9
Sprinkle 1 teaspoon salt evenly over the skin, gently rubbing the salt in with your fingers.
- 10
Let the pork belly sit for about 20 minutes. Blot off any accumulated moisture/water from the skin with a paper towel.
- 11
Place the pork belly in the pan into the fridge overnight, or at least 8 hours.
- 12
Roasting the Pork Belly: