Crispy Pork Belly

Crispy Pork Belly (Siu Yuk) is the technical masterpiece of the Cantonese roast meat world. It is a dish defined by a perfect vertical stack of three distinct textures: the crackling, 'glass-like' skin, a layer of melting fat, and succulent, savoury-spiced meat.

Cuisines

Cooking Instructions

Preparation: 12 hours 15 minutes
Cooking: 1 hour

Servings: 4 to 6

Notes:

Boiling the pork belly skin-side down briefly before pricking ensures the skin softens enough for thorough piercing.

Pricking the skin densely with small holes is the key secret to achieving a light, bubbly, crackling texture.

Refrigerating the pork belly uncovered for 10 to 12 hours is crucial to dry out the skin thoroughly before roasting.

Ground bean paste can be substituted with hoisin sauce or yellow bean sauce if preferred.

Blanch and Scrape Pork
Bring 500ml of water to a boil in a wok. Place the pork belly skin-side down and boil for 1 minute, then flip to the meat side for 30 seconds. Remove and scrape off any residual hair or impurities from the skin using a knife.

Prick and Score Pork
Thoroughly prick the skin across its entire surface using skewers or a sharp tool to create numerous tiny holes. Flip the pork over and score the meat side in a grid pattern without cutting through the skin.

Season Meat Side
Mix the five spice powder, garlic powder, salt, and white pepper in a small bowl, and combine the ground bean paste and sugar in another. Rub the dry spice blend thoroughly into the cuts on the meat side only, followed by the ground bean paste mixture, keeping the skin clean.

Salt and Vinegar Skin Treatment
Place the pork belly onto a sheet of foil, folding the edges up around the sides to form a tray. Rub 1 tablespoon of salt over the skin and leave for 5 minutes. Scrape off all the salt thoroughly with a knife, then brush the skin with 1 teaspoon of white rice vinegar.

Air-Dry Overnight
Transfer the foil-wrapped pork belly to the refrigerator and leave uncovered for 10 to 12 hours to dry out the skin completely.

Roast Pork Belly
Preheat the oven to 190°C (375°F). Place the foil-wrapped pork belly on a wire rack inside a baking tray and roast for 20 to 25 minutes. Increase the heat to 220°C (425°F) and roast for an additional 30 to 35 minutes until the skin is puffed, bubbly, and deeply crisp.

Rest, Slice, and Serve
Allow the pork belly to rest for 10 to 15 minutes. Turn meat-side up and cut into long strips along the scored lines, then chop into bite-sized cubes and serve hot.