Roast Pork Belly (Siu Yuk)

Étapes8

1. 1

   Étape 1. Poke and slit the pork

   Poke holes into the skin of the pork belly, puncturing through the fat but not the meat. Slice slits on the meat side without cutting all the way through.

   If you puncture through the meat, moisture will come out and prevent the skin from becoming crispy.

   poitrine de porc
2. 2

   Étape 2. Rub the seasoning paste

   Mix the seasoning ingredients to form a paste. Rub it all over the meat side of the pork belly.

   sucrebouillon de poulet en poudrepoivre blanccinq-épicesvin de Shaoxingsel kasher
3. 3

   Étape 3. Brush with vinegar

   Lightly brush vinegar on the skin side of the pork belly and generously season with salt to draw out moisture.

   vinaigre blancsel kasherpoitrine de porc
4. 4

   Étape 4. Dry brine in fridge

   Dry brine in the fridge for 1-2 days until the skin is dry and has firmed up.

   poitrine de porc
5. 5

   Étape 5. Wrap the sides in foil

   Place the pork belly on aluminum foil and fold the sides up to cover the meat while exposing the skin.

   poitrine de porc
6. 6

   Étape 6. Roast at low heat

   32m 30s

   Roast at 315F for 30-35 min, then take out the pork belly. Wipe off any moisture on the skin, poke more holes, and brush with a thin layer of oil on top.

   huile végétalepoitrine de porc
7. 7

   Étape 7. Roast until crispy

   35 min

   Raise the heat to 475F and roast for 30-40 min until the skin has puffed up and become golden brown and crispy.

   poitrine de porc
8. 8

   Étape 8. Rest and slice

   15 min

   Let rest for 15 min, then turn over to slice using the slits you made earlier. Cut into bite sized pieces and enjoy.

   poitrine de porc