Roast Pork Belly (Siu Yuk)

Name: Roast Pork Belly (Siu Yuk)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Ingredients: 2 lb Pork belly; 1 tsp Kosher salt; White vinegar; 1 tbsp Vegetable oil; 0.5 tsp Sugar; 0.5 tsp Chicken bouillon powder; 0.3 tsp White pepper; 0.3 tsp Five-spice powder; 1 tsp Shaoxing wine

by Derek Chen@derekkchen

Crispy-skinned Cantonese roast pork belly, seasoned and dry-brined, then roasted in two stages.

Open in Guston

1 h 40 min
1 h 40 min total
4 servings
Medium difficulty

Nutritionper serving

1 serving ≈ 235 g

909 kcal
Protein: 34.5 g, 15% of calories
Fat: 84.8 g, 84% of calories
Carbs: 0.8 g, 0% of calories

Estimated from the ingredients.

Steps8

Step 1. Poke and slit the pork
Poke holes into the skin of the , 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.
Step 2. Rub the seasoning paste
Mix the seasoning ingredients to form a paste. Rub it all over the meat side of the pork belly.
SugarChicken bouillon powderWhite pepperFive-spice powderShaoxing wineKosher salt
Step 3. Brush with vinegar
Lightly brush on the skin side of the and generously season with to draw out moisture.
Step 4. Dry brine in fridge
Dry brine in the fridge for 1-2 days until the skin is dry and has firmed up.
Pork belly
Step 5. Wrap the sides in foil
Place the on aluminum foil and fold the sides up to cover the meat while exposing the skin.
Step 6. Roast at low heat
Roast at 315F for 30-35 min, then take out the . Wipe off any moisture on the skin, poke more holes, and brush with a thin layer of oil on top.
Vegetable oil
Step 7. Roast until crispy
Raise the heat to 475F and roast for 30-40 min until the skin has puffed up and become golden brown and crispy.
Pork belly
Step 8. Rest and slice
Let rest for 15 min, then turn over to slice using the slits you made earlier. Cut into bite sized pieces and enjoy.
Pork belly