Crispy Roast Pork Belly Siu Yuk

How to Make Crispy Roast Pork Belly Siu Yuk

1. 1

   Step 1: Score and season the meat side

   Pat the pork belly thoroughly dry. Turn the belly so the skin is down and lightly score the fat (not the skin) in a shallow crosshatch to help flavors penetrate, then rub the flesh side with Shaoxing wine. Mix kosher salt, sugar, five-spice and white pepper and rub onto the scored flesh, leaving the skin clean and dry; let sit uncovered at room temperature for 30–60 minutes or refrigerate if keeping longer.

   For this step

   • 3 1/2 lbpork belly, skin on
   • 1 1/2 tspkosher salt
   • 1 tspgranulated sugar
   • 1 tspChinese five-spice powder
   • 1/2 tspground white pepper
   • 2 tbspShaoxing wine (or dry sherry/rice wine)
   
2. 2

   Step 2: Prepare the skin for crackling

   Use the back of a knife or clean cloth to scrape or wipe away any fat residue on the skin, keeping it intact. Bring a kettle to a boil and pour hot water over the skin to tighten pores, then pat completely dry; brush the skin with rice vinegar and sprinkle evenly with baking powder and a light dusting of kosher salt to encourage drying and blistering.

   For this step

   • 2 tbsprice vinegar
   • 1 tbspbaking powder
   
3. 3

   Step 3: Dry the pork uncovered

   Place the pork belly skin-side up on a wire rack set over a tray and refrigerate uncovered for a minimum of 4 hours, preferably overnight, to thoroughly dry the skin. Proper drying is the most important step for crisp crackling, so don’t skip or shorten this resting time if possible.
   
4. 4

   Step 4: Roast low then blast high for crackle

   Preheat the oven to 325°F (160°C). Roast the pork belly skin-side up on the rack for 60–75 minutes, or until the meat is tender and the fat has rendered (internal temperature around 155–165°F / 68–74°C). Brush a thin layer of neutral oil over the skin and increase oven temperature to 475–500°F (245–260°C) or use the broiler; roast 12–18 minutes, watching closely, until the skin puffs, bubbles and turns golden-brown and crackly.

   For this step

   • 1 tbspneutral oil (vegetable or canola) for brushing
   
5. 5

   Step 5: Rest and carve

   Remove the pork belly from the oven and let it rest for 10–15 minutes to let juices redistribute and the crackle set. Using a sharp chef’s knife, score through the crackled skin and slice into portions; serve warm with steamed rice or hoisin and scallions for a festive presentation.

1. Pat the pork belly thoroughly dry. Turn the belly so the skin is down and lightly score the fat (not the skin) in a shallow crosshatch to help flavors penetrate, then rub the flesh side with Shaoxing wine. Mix kosher salt, sugar, five-spice and white pepper and rub onto the scored flesh, leaving the skin clean and dry; let sit uncovered at room temperature for 30–60 minutes or refrigerate if keeping longer.
2. Use the back of a knife or clean cloth to scrape or wipe away any fat residue on the skin, keeping it intact. Bring a kettle to a boil and pour hot water over the skin to tighten pores, then pat completely dry; brush the skin with rice vinegar and sprinkle evenly with baking powder and a light dusting of kosher salt to encourage drying and blistering.
3. Place the pork belly skin-side up on a wire rack set over a tray and refrigerate uncovered for a minimum of 4 hours, preferably overnight, to thoroughly dry the skin. Proper drying is the most important step for crisp crackling, so don’t skip or shorten this resting time if possible.
4. Preheat the oven to 325°F (160°C). Roast the pork belly skin-side up on the rack for 60–75 minutes, or until the meat is tender and the fat has rendered (internal temperature around 155–165°F / 68–74°C). Brush a thin layer of neutral oil over the skin and increase oven temperature to 475–500°F (245–260°C) or use the broiler; roast 12–18 minutes, watching closely, until the skin puffs, bubbles and turns golden-brown and crackly.
5. Remove the pork belly from the oven and let it rest for 10–15 minutes to let juices redistribute and the crackle set. Using a sharp chef’s knife, score through the crackled skin and slice into portions; serve warm with steamed rice or hoisin and scallions for a festive presentation.