1590 minutes
A traditional Cantonese dish featuring tender and flavorful pork belly with irresistibly crispy skin.
Boneless Center-Cut Skin-On Pork Belly, slab
0 lb
Shaoxing Wine
tablespoons
teaspoons
teaspoons
Five-Spice Powder
teaspoons
White Pepper Powder
teaspoons
cups
Cooked Ginger-Scallion Oil
to taste
Chinese Hot Mustard
to taste
to taste
1. Prepare Pork Belly
Rinse the pork belly under cold water. Place the pork belly skin side down in a shallow pan, then add enough water to cover the skin. Bring the water to a gentle simmer and let it cook for about 3 minutes.
2. Marinate Pork Belly
Remove the pork belly from the water and pat it dry thoroughly with paper towels. Place the pork belly skin side down on a plate or tray. Mix the Shaoxing wine, fine sea salt, sugar, five-spice powder, and white pepper powder in a small bowl. Rub this marinade mixture all over the meat side of the pork belly, ensuring it is well-coated. Using a fork or skewer, pierce the skin all over to help it dry out and become crispy when roasted. Let the pork belly dry and refrigerate it uncovered for 12 to 24 hours.
3. Preheat Oven
Once the pork has marinated, let it sit at room temperature for about 2 hours. Preheat your oven to 375°F (190°C).
4. Prepare Pork Belly for Roasting
Line a baking sheet with foil and place the pork belly on it, skin side up. Create a snug foil box around the pork, leaving a 1-inch border around the edges to catch any drippings. Spread the coarse salt evenly over the pork skin, ensuring it is completely covered but not touching the meat.
5. Roast Pork Belly
Roast the pork belly in the preheated oven for 90 minutes. Once done, increase the oven temperature to 475°F (245°C). Carefully remove the coarse salt from the skin and unfold the foil from around the pork. Place the pork belly on a wire rack set over the same baking sheet. Roast for an additional 10 to 15 minutes, or until the skin is puffy and crackly.
6. Rest and Serve
Allow the pork belly to rest for about 15 minutes before slicing. Serve the crispy pork belly with cooked Ginger-Scallion Oil, Chinese hot mustard, or a sprinkle of sugar.
Traditional Siu Yuk uses simple seasonings like salt and white pepper. For a twist, rub the meat (not the skin) with Chinese five-spice powder before roasting. This will infuse the pork with a warm, aromatic flavor.
Marinate the pork belly in a mix of gochujang (Korean red chili paste), soy sauce, honey, garlic, and ginger. The gochujang adds a depth of flavor and a touch of heat that's uniquely Korean.
Rub the meat with a paste made from cilantro roots, white peppercorns, and garlic. The fresh, peppery flavors will add a Thai-inspired twist to your pork belly.
Rub the meat with a blend of Sichuan peppercorns, garlic powder, and a touch of chili flakes for a numbing, slightly spicy kick.
Create a rub with lemongrass, garlic, and fish sauce for the meat. This will give your Siu Yuk a Vietnamese flair, reminiscent of the flavors found in dishes like grilled lemongrass pork.
Dry the skin thoroughly after scoring and boiling water treatment, and let it air-dry in the refrigerator, uncovered, for at least 12 hours.
Select a fresh, skin-on pork belly with an even layer of fat and meat for the right texture and moisture.
Start with a high-heat blast, then lower the temperature for even cooking without burning the skin.
Use a balanced marinade and apply only to the meat side. Marinate in the refrigerator for a few hours for flavor penetration.
Let the pork belly rest after cooking to redistribute juices, but do not cover it to keep the skin crisp.
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