Siu Yuk (Crispy Roast Pork Belly)
Siu Yuk, or Crispy Roast Pork Belly, achieves a shattering crackling skin through precise drying and roasting techniques.
Contents (2 sections)▾
Ingredients
- 1 kg pork belly, skin on
- 2 tbsp salt
- 1 tbsp five-spice powder
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 clove garlic, minced
Steps
Score the pork belly skin in a crosshatch pattern every 1 cm, being careful not to cut into the meat. This allows the fat to render and the skin to blister.
Pat the scored skin dry thoroughly with paper towels. The drier the skin, the better the crackling.
Rub salt and five-spice powder into the skin and meat, ensuring it penetrates the scores. This enhances flavor and aids in drying the skin.
Brush the skin with white vinegar and allow the pork belly to air dry in the fridge for at least 24 hours. This step is crucial to achieving the desired crispiness.
Preheat the oven to 220°C (428°F). Place the pork belly on a roasting rack in a baking tray.
Roast the pork belly for 30 minutes to blister the skin. Then reduce the temperature to 160°C (320°F) and roast for an additional 1.5 hours until the meat is tender.
After roasting, turn on the grill function and cook for an additional 5-10 minutes until the skin is crispy and crackling.
Remove from the oven and let it rest for 10 minutes before slicing. Serve with soy sauce or hoisin sauce.
Why this works
The secret to achieving the perfect Siu Yuk lies in the preparation of the skin. By scoring and thoroughly drying it, you create a structure that allows the fat underneath to render effectively during roasting. The key is not just heat but the absolute dryness of the skin, which leads to that iconic crackling texture. The use of vinegar further helps in drying the skin and enhancing the flavor profile. If your skin doesn’t blister as expected, it may not have been dried sufficiently or the temperature may have been too low. In such cases, try increasing the oven temperature for the crisping phase, ensuring to keep an eye on the skin to prevent burning. The balance of flavors in the seasoning also contributes to the overall taste, allowing the pork belly to remain juicy while the exterior achieves that satisfying crunch.