Crispy Roast Pork Belly Siu Yuk

Crispy Roast Pork Belly (Siu Yuk) lives at the intersection of two pleasures: the chewy, collagen-rich chew of slow-rendered pork and the high-wire thrill of an impossibly crackling skin. This recipe leans into both by seasoning the meat side with Shaoxing, five-spice, salt and sugar to build savory-sweet depth while treating the skin almost like a separate component — scraped, tightened with boiling water, dried, and dusted with rice vinegar and baking powder so it puffs and blisters in a hot finish. The low-and-slow roast renders out fat without collapsing the slab, and the final blast at very high heat (or under the broiler) gives you that signature, glassy crackle.

It’s an approachable method for a home oven: you don’t need a spit, a commercial roaster, or exotic kit — but you do need patience, good drying time, and attention during the final browning. This version works because the flavors are kept on the meat side while the skin is treated to mechanical and chemical help (vinegar tightens, baking powder promotes blistering). Make it for Lunar New Year, a dinner party, or any time you want a centerpiece that’s both rustic and theatrically crisp.