Crispy Roast Pork Belly (Cantonese Siu Yuk)
Why this recipe works
- Shatteringly crisp skin: Drying the skin uncovered, pricking it shallowly and finishing at high heat helps the fat render and the crackling puff evenly.
- Simple, aromatic seasoning: White pepper, salt and Chinese five spice season the meat side without weighing down the crackling.
- Two-stage roasting: A gentler first roast tenderises the pork, while the hotter final roast focuses on crisping the skin.
Get the most out of this recipe
Timing notes
- Dry the skin properly: Leaving the pork uncovered in the fridge for at least 8 hours, or overnight, is the key timing step for reliable crackling.
- Serve soon after roasting: Siu yuk is at its crispest shortly after resting and slicing, while the skin is still hot and brittle.
- Rest before slicing: A short rest helps the juices settle so the pork slices cleanly without losing too much moisture.
Texture tips
- Keep the skin dry: Moisture is the enemy of crisp crackling, so pat the skin thoroughly dry before seasoning and avoid letting meat juices touch the top.
- Prick shallowly: Small holes in the skin encourage rendering, but cutting into the meat can draw moisture into the crackling.
- Use a rack: Roasting on a rack keeps the pork elevated so heat circulates and rendered fat does not soften the underside.
Common mistakes
- Skipping the high-heat finish: The final roast at 240°C (465°F) is what blisters the skin; a lower temperature may cook the pork but leave the crackling tough.
- Letting the skin scorch: If one area browns faster than the rest, rotate the tray and loosely shield only that section with foil.
- Slicing too late: Once fully cooled, the crackling softens and becomes harder to cut cleanly, so slice after the brief resting time.
Authenticity notes
- Cantonese roast-shop style: Siu yuk is a Cantonese roast pork belly dish prized for the contrast between tender meat and crisp, blistered skin.
- Simple dipping sauce: Light soy sauce is a classic, restrained accompaniment that adds saltiness without masking the crackling.
Equipment you'll need
Ingredients
Instructions
- Pat the pork belly very dry with kitchen paper. Using a sharp skewer or the tip of a knife, prick the skin all over, keeping the holes shallow so you do not pierce into the meat. Rub the rice vinegar evenly over the skin.
- Turn the pork belly over and rub the meat side with the fine sea salt, white pepper and Chinese five spice powder. Flip skin-side up and leave uncovered in the fridge to dry the skin for at least 8 hours, or overnight.
- Heat the oven to 160°C (320°F). Set the pork belly on a rack in a roasting pan, skin-side up, and roast for 70 minutes until the meat is tender; if you have a thermometer, aim for about 85°C in the thickest part of the meat. If the skin is browning too quickly, loosely cover just the top with foil.
- Increase the oven to 240°C (465°F). Roast for 15 to 25 minutes until the skin is puffed and deeply crisp; rotate the tray once for even crackling. Rest for 10 minutes, then slice and serve hot with light soy sauce for dipping.
Recipe notes
Tips
- For the best crackling, make sure the skin is thoroughly dry before roasting; the overnight fridge-dry makes a big difference.
- Prick only the skin, not the meat, so the fat can render without the seasoning and juices soaking into the crackling.
- Food safety: pork should be cooked until properly done; if serving vulnerable people, use a thermometer and ensure the thickest part reaches at least 70°C and has a rest.
Substitutions
- Replace light soy sauce with soy sauce for a slightly deeper, saltier dip.
- Replace rice vinegar with distilled white vinegar for a sharper, more direct acidity on the skin.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container. Reheat on a rack in a 200°C (390°F) oven for 12 to 18 minutes until piping hot; the crackling will not fully return to its original shatter, but it will crisp up a little.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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