We can never get enough Siu Yuk, which is Cantonese Crispy Roast Pork Belly. We grew up eating this and chances are, you've probably tried them before whether at Chinatown or any Cantonese spot that offers BBQ Roast meats. There's just something about the super crackling skin, fattiness, and seasoned meat that makes it so delicious! Traditionally, a whole pig is roasted and chopped into pieces. Here, we made a similar version with just a slab of pork belly. It's easy to make at home. We used our Zojirushi Micon Toaster Oven for this recipe. Here's a link to the oven if you're interested. Use code NYFOODIE10 for 10% discount (effective until 5/31/21). This recipe has been sponsored by Zojirushi.
Ingredients
Meat dry rub:
2 lb Pork belly, buy one that has fat but not too fatty
2.5 teaspoon Five spice powder
1 teaspoon ground White pepper
2 teaspoon salt
2 Tbsp Shaoxing Wine
For the skin:
2 teaspoon salt + 1 Tbsp distilled White Vinegar
Instructions
Parboil pork belly in boiling water + 1/2 Tbsp salt for 15 minutes. (Skin side down + just enough water to cover the whole piece).
Rinse under cold water to rid of impurities and slow cooking process. Pat dry with paper towel.
Preparing the meat: Flip to the meat side and score the meat (don't cut through the fat & skin). Season the meat only (not the skin) with dry rub on and in between the meat.
Preparing the skin: Use a fork to poke a lot of holes on it (the more holes, the better for crispy skin). Pat dry.
Brush on skin the salt + white vinegar mixture. (This is will help dry up the skin when you marinate it later).
Marinate: Place in the fridge uncovered overnight.
Next day, remove the marinated pork belly and sit at room temperature for 30 minutes before cooking.
Prep before cooking: Wrap the meat part with foil, leaving 1/2 inch foil above the skin. Add thin layer of salt to cover the entire skin (the coarser the salt, the better but if you have fine salt, that's okay too. Just use less of it or else the pork belly will be very salty).
Roast: Preheat Zojirushi Micon Toaster Oven at 390F. Once ready, set to Roast for 30 mins.
Broil: Once done, remove salt from skin and return to the oven. Set to broil for 20 mins until the skin is bubbly & golden brown. Remove cooked pork belly from the oven and let it sit for 3-5 mins before slicing it. It's easier to cut from the meat side first. Serve with hoisin sauce or mustard dipping along with rice! Enjoy.
Notes
The best crispy pork belly has the right cut. One that you can see the pork belly's distinct 3 layers: skin, fat, meat. The best cut has a thin layer of skin, fat but not too fatty, and meat is about 2 inches thick.
The key to a super crispy skin is to poke a lot of holes in it (allowing moisture to escape) and then pat really dry. The crucial steps to make the skin dry is the salt, vinegar, and overnight process.
People say it's best to use coarse salt. It's probably true but if you don't have it at home, fine salt works well too. Just don't add to much salt when roasting and always remove the layer of salt before broiling.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.
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