Crispy Roast Pork Belly (Siu Yuk)
Golden crispy skin and tender juicy pork belly, layers of texture in this classic Cantonese roast, irresistible.
Ingredients
8 items- Pork belly 500 g
- Salt 1 tsp
- Sugar 1/2 tsp
- Five-spice powder 1/2 tsp
- White vinegar 1 tbsp
- Baking soda 1/2 tsp
- Ginger 2 slices
- Spring onion 1
Nutrition
Steps （7 steps）
Place pork belly in cold water with ginger and spring onion. Bring to a boil over high heat, then reduce to medium and cook for 15 minutes until a skewer inserts easily with no blood. Drain.
Pat the skin dry with paper towels. Prick the skin densely with a fork, about 0.5 cm deep into the fat layer, without piercing the meat side.
Mix salt, sugar and five-spice powder. Rub evenly onto the meat side (not the skin) and sides. Use skewers to keep the meat flat if needed.
Brush the skin with white vinegar and sprinkle baking soda (if using). Place the meat on a wire rack, skin up, and refrigerate uncovered for at least 2 hours to dry.
Preheat oven to 200°C. Place the meat on a baking tray, skin up, and roast for 40 minutes until the skin bubbles and turns light golden.
Increase oven temperature to 230°C. Continue roasting for 15-20 minutes until the skin is deep golden and very crisp; tapping should produce a hollow sound.
Let rest for 5 minutes, then slice into thick pieces (about 1 cm) with a sharp knife. Serve skin side up to keep it crispy.
Tips
Prick the skin thoroughly and allow enough drying time for maximum crispness; watch the final high-heat stage to prevent burning.
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