Crispy Pork Belly (Siu Yuk)
Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.
- Prep time
- 12 hr
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1000 g pork belly with beautiful layers
- 2 small chunks of ginger
- 2 scallions
- 1 tbsp. cooking wine
- 6-10 Sichuan peppercorns ( ,optional)
- 1.5 tsp. salt
- 2 tsp. Chinese five spice
- 1/2 tsp. sugar
- 1 tsp. white pepper
- sea salt to cover the meat
- white vinegar for brushing
Instructions
- 1
Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
- 2
Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
- 3
After the hard pork process, apply a small pinch of salt on the rind.
- 4
Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
- 5
Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
- 6
Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
- 7
Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
- 8
Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
- 9
Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.