Crispy Pork Belly (Siu Yuk)
User Reviews
5
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Prep Time
12 hrs
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Cook Time
1 hr
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Total Time
13 hrs
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Servings
4
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Calories
5268 kcal
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Course
Main Course
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Cuisine
Chinese
Crispy Pork Belly (Siu Yuk)
Description
Crispy Pork Belly or Siu Yuk starts with parboiling the pork belly along with ginger, scallions, cooking wine, and optional Sichuan peppercorn to infuse flavor and tenderize the meat slightly. After draining, the skin is pricked thoroughly to encourage crisping and patted dry. A seasoning of salt, five-spice powder, sugar, and white pepper is rubbed over the lean meat side, while the skin is coated with salt and brushed with vinegar before roasting.
Leaving the pork uncovered in the refrigerator overnight allows the skin to dry, which is critical for crackling. The initial roast at a moderate temperature cooks the meat through, followed by a high-temperature finish with upper heat only to crisp the rind to a golden, crispy finish. A tray underneath catches drippings.
The result is pork belly with a distinctive crunchy rind and succulent layers beneath. This traditional Cantonese dish requires attention to the drying and roasting process to achieve the characteristic crackling texture and rich aroma.
Ingredients
- 1000 g pork belly with beautiful layers
- 2 ginger small chunks
- 2 scallions
- 1 tbsp. cooking wine
- 6-10 Sichuan peppercorn optional
Marinating
- 1.5 tsp. salt
- 2 tsp. Chinese five spice
- 1/2 tsp. sugar
- 1 tsp. white pepper
Roasting
- sea salt to cover the meat
- white vinegar for brushing
Instructions
- Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
- Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
- After the hard pork process, apply a small pinch of salt on the rind.
- Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
- Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
- Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
- Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
- Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
- Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 5268 kcal
% Daily Value*
| Calories | 5268kcal | 263% |
| Carbohydrates | 15g | 5% |
| Protein | 96g | 192% |
| Fat | 531g | 817% |
| Saturated Fat | 193g | 965% |
| Cholesterol | 720mg | 240% |
| Sodium | 3193mg | 133% |
| Potassium | 2116mg | 45% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 144mg | 14% |
| Iron | 9.9mg | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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