Crispy Pork Belly (Siu Yuk)

Method15 steps

1. 1

   Step 1: Rub the skin and meat of the 1 kg skin-on pork belly with the separate 1 tbsp coarse scrubbing salt. Thoroughly wipe the salt off with clean kitchen towels lightly dampened with clean water, replacing the towels as needed. Keep raw-pork utensils and surfaces separate from ready-to-eat foods.

   Uses 1 kg raw skin-on pork belly · 1 tbsp coarse salt, for rubbing the skin and meat; remove after rubbing · Clean water, for dampening kitchen towels to remove the scrubbing salt

2. 2

   Step 2: Pat the pork skin very dry with fresh kitchen towel. Place the pork in a clean, dry baking tray with the skin facing down.

   Uses Only the pork belly after thoroughly removing the scrubbing salt, excluding used towels and loose salt

3. 3

   Step 3: Mix the ¾ tsp fine salt, ½ tsp five-spice powder and dash of pepper. Rub this dry seasoning over the flesh and its grooves, keeping it off the skin.

   Uses Dried pork belly with flesh exposed · ¾ tsp fine salt, for seasoning the flesh · ½ tsp five-spice powder, for seasoning the flesh · 1 dash pepper, for seasoning the flesh

4. 4

   Step 4: If using the optional fermented red bean curd, mash the 1–2 pieces in a separate bowl and mix with the 1 tbsp Chinese wine. Otherwise use the wine alone. Rub the wine or wine–bean-curd mixture over the seasoned flesh, keeping the skin dry.

   Uses Flesh-seasoned pork belly · 1–2 pieces fermented red bean curd, optional · 1 tbsp Chinese cooking wine (Hua Tiao / Shaoxing)

5. 5

   Step 5: Turn the pork skin-side up and pat the skin dry again if needed. Keep it uncovered in a deep tray on the lowest refrigerator shelf, away from ready-to-eat foods, at 4°C (40°F) or below for 2–3 days, until the skin is thoroughly dry. Use fresh pork whose package instructions and cumulative refrigerated storage allow this preparation period; roast within its remaining raw-pork storage limit.

   Dry pork skin in fridge · 2880 minUses Seasoned raw pork belly, skin kept free of the wet marinade

6. 6

   Step 6: When the skin is thoroughly dry, use a clean, sharp kitchen knife to score across the width about ½ inch apart. Cut through the skin only, keeping the flesh underneath intact.

   Uses Cold pork belly with thoroughly dried skin

7. 7

   Step 7: Preheat the oven to 240°C. Keep the prepared pork refrigerated until the oven is ready.

8. 8

   Step 8: Set the scored pork on a baking rack over a roasting tray, skin-side up.

   Uses Scored, refrigerated seasoned pork belly

9. 9

   Step 9: Spread the separate 6 tbsp coarse crust salt over the skin, leaving the outer 1 cm uncovered. Press it down lightly so it forms a compact layer. Keep the salt off the flesh and sides.

   Uses Rack-mounted pork belly, skin-side up · 6 tbsp coarse salt, for the removable roasting crust

10. 10

    Step 10: Roast on an upper oven rack at 240°C for about 15–20 minutes, checking at 15 minutes, until the salt layer has hardened. Watch for scorching.

    Roast under salt crust · 15 minUses Pork belly with compacted coarse skin-salt crust

11. 11

    Step 11: Take the tray from the oven. Carefully remove and discard the hardened salt crust, keeping the salt away from the flesh.

    Uses Partly roasted pork with its hardened salt crust

12. 12

    Step 12: Gently blot excess rendered fat from the skin with clean kitchen towel. Return the pork to the oven at 240°C and roast for another 15 minutes, watching for the skin to blister and crackle. Cover any already golden areas with foil if needed while the remaining skin crisps.

    Blister pork skin · 15 minUses Only the pork belly after removing the salt crust, excluding discarded crust salt

13. 13

    Step 13: Once the skin has started blistering across the piece, reduce the oven to 180°C. Roast for about another 10 minutes until the skin is golden and crisp and the thickest flesh reaches at least 63°C (145°F). Continue as needed for doneness; shield already browned skin with foil if required.

    Finish roasting pork belly · 10 minUses Pork belly after the high-heat crackling phase

14. 14

    Step 14: Lift the cooked pork onto a clean board and rest it for at least 3 minutes before cutting. Keep the crisp skin out of pooled tray juices.

    Rest cooked pork · 3 minUses Only the cooked pork belly lifted from the rack, leaving rendered fat and tray juices behind

15. 15

    Step 15: Cut the rested pork belly into bite-size pieces with a sharp knife, keeping juices from soaking the crackling. Serve hot with ready Chinese yellow mustard and Thai sweet chilli sauce.

    Uses Cooked pork belly after the minimum three-minute rest · Ready Chinese yellow mustard, to serve · Thai sweet chilli sauce, to serve