Crispy Roast Pork Belly Siu Yuk

Name: Crispy Roast Pork Belly Siu Yuk
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1.5 kg pork belly (skin on); 1 tablespoon five-spice powder; 2 tablespoons salt; 1 teaspoon sugar; 1 teaspoon white pepper; 1 tablespoon vinegar; 1 tablespoon salt

135 min 8 servings Medium

All Recipes

Crispy Roast Pork Belly Siu Yuk

Experience the irresistible crunch and succulent flavours of this traditional Siu Yuk, a beloved Chinese crispy roast pork belly dish.

Prep

30 min

Cook

90 min

Total

135 min

Servings

Difficulty

Medium

Siu Yuk, or crispy roast pork belly, is a quintessential dish in Chinese cuisine, celebrated for its irresistible crackling skin and tender, juicy meat. This dish is a staple in Chinese barbecue shops and a favourite at family gatherings. The process of making Siu Yuk involves meticulous attention to detail, ensuring the skin is perfectly crispy while the meat remains succulent. A blend of spices and seasonings infuse the pork with rich flavours, making each bite a delightful experience.

Ingredients

Servings

Pork and Marinade

For the Skin

Instructions

Prepare the Pork Belly

Rinse the pork belly, pat dry, and place it skin-side up. Score the skin lightly with a sharp knife.

Pro tip: Ensure the skin is thoroughly dry to achieve maximum crispiness.

Marinate the Meat

Rub the flesh side with five-spice powder, salt, sugar, and white pepper. Avoid getting spices on the skin.

Pro tip: Let it marinate in the refrigerator overnight for best results.

Prepare the Skin

Brush the skin with vinegar and sprinkle with salt. Allow it to dry uncovered in the fridge for at least 12 hours.

Pro tip: This step helps the skin crackle during roasting.

Preheat the Oven

Preheat your oven to 200°C (390°F).

Roast

Place the pork belly on a baking tray, skin-side up. Roast for 1.5 hours, increasing the temperature to 220°C (430°F) for the last 20 minutes.

Pro tip: Check the internal temperature; it should reach 145°F (63°C).

Rest and Slice

Remove from oven and let it rest for 15 minutes before slicing.

Pro tip: Resting allows juices to redistribute, keeping the meat moist.

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Tips & Tricks

<ul><li>Ensure the pork skin is dry before cooking to achieve perfect crispiness.</li><li>Score the pork skin carefully to enhance the crackling effect.</li><li>Use a sharp knife or a meat tenderizer to pierce the skin evenly.</li><li>Rest the meat before slicing for juicier results.</li></ul>

Serving Suggestions

Serve your crispy roast pork belly Siu Yuk with steamed rice and sautéed greens for a balanced meal. Pair it with a side of hoisin or plum sauce for added sweetness. Siu Yuk can be prepared in advance and stored in the refrigerator for up to three days. Reheat the pork in a hot oven to maintain its crispiness.