Crispy Pork Belly Recipe (Siu Yuk) (2024)

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The ultimate guide to perfectly done Cantonese crispy pork belly with oven at home. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices.

Crispy Pork Belly Recipe (Siu Yuk) (1)

After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. I am always trying to find ways and information for a better result and trying to understand how every step works. And this is my ultimate guide.

Crispy Pork Belly Recipe (Siu Yuk) (2)

Cook’s Note

This is the most simplified version for home cooking. I will introduce some extra steps if you want to bring this to the next level.

1.Choose the right part of pork| you should use pork belly to make crispy pork belly.

2.Poke as many holes as possible on the rind. The fat oil produced in the roasting process need ways to come out. Why we need oil coming through the holes? Because hot oil brings hot temperature, which can keep the rind something like gently deep-fried for a quite long time.

3.Applying baking soda or white vinegar can help to soften the skin and thus making the crispy pork belly even fluffy. But the remaining flavor of baking soda may bring some bitter taste to the skin. So the best solution is to set the pork for 30 minutes and then wash the skin before air-drying. I did not include this step in this recipe since it is not quite necessary for me.

4.The salt layer can help to absorb water and keep the skin dry.Cover a layer of sea salt on the surface can help to absorb the water released in the early of the roasting and keep the rind dry.

5.Marinating the pork belly for a longer time, at least overnight. We are roasting a large piece. During the marinating time, do not cover the pork belly with plastic wrapper. Place it in a large bowl and let it dry in the fridge.

Crispy Pork Belly Recipe (Siu Yuk) (3)

You will need

  • 1000g pork belly with beautiful layers
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp. cooking wine
  • 6-10 Sichuan peppercorns (optional)

Marinating

  • 1 and 1/2 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 (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.

Crispy Pork Belly Recipe (Siu Yuk) (4)

Transfer the pork out and pat dry the water. Then pork as many as possible 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.

Crispy Pork Belly Recipe (Siu Yuk) (5)

Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.

Crispy Pork Belly Recipe (Siu Yuk) (6)

Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.

Crispy Pork Belly Recipe (Siu Yuk) (7)

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.

Crispy Pork Belly Recipe (Siu Yuk) (8)

Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Turn your oven to upper fire mode and turn up the temperature to 220 degree C.

Crispy Pork Belly Recipe (Siu Yuk) (9)

Continue roasting for 20 to 25 minutes until the skin is 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: place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

Crispy Pork Belly Recipe (Siu Yuk) (10)

How to serve

You can serve this with sugar, mustard sauce or Thai sweet and chili sauce. But not too many cubes each time. I would suggest 2 cubes for each individual. I make three strips this time and serve only 1 strip one meal. We have very similar dish in Western China, where the pork belly rind is deep-fried for crackling. Mixed chili peppers are used to remove the oily.

Other pork belly recipes

  1. Pork belly can be used in stir-fry recipes: twice cooked pork belly
  2. Pork belly can be roasted: Roasted pork belly with honey
  3. Pork belly can be red braised: red-braised pork belly.

Crispy Pork Belly Recipe (Siu Yuk) (11)

Crispy Pork Belly (Siu Yuk)

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

5 from 24 votes

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Keyword: Crispy, Pork Belly

Prep Time: 12 hours hours

Cook Time: 1 hour hour

Total Time: 13 hours hours

Servings: 4

Calories: 5268kcal

Author: Elaine

Ingredients

  • 1000 g pork belly with beautiful layers
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp. cooking wine
  • 6-10 Sichuan peppercorns ,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

Calories: 5268kcal | Carbohydrates: 15g | Protein: 96g | Fat: 531g | Saturated Fat: 193g | Cholesterol: 720mg | Sodium: 3193mg | Potassium: 2116mg | Fiber: 3g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 10.6mg | Calcium: 144mg | Iron: 9.9mg

Crispy Pork Belly Recipe (Siu Yuk) (12)

Crispy Pork Belly Recipe (Siu Yuk) (2024)

FAQs

Why won t my pork belly get crispy? ›

There are several reasons why you might not be getting perfectly crisp crackling. Not enough salt - use the full amount specified in the recipe to cover the pork belly rind when dry brining as this is what causes the crackling to puff up and become crispy when the salt reacts with the fat.

What is the difference between char siu and siu yuk? ›

Char siu is barbecued roast pork, whereas siu yuk is roasted crispy pork belly. Not only do they use different parts of the pig — my dad likes to use pork butt for char siu and pork belly for siu yuk — but they're also prepared differently and have varying flavor profiles and textures.

Why put baking soda on pork belly? ›

It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

Why does vinegar make pork skin crispy? ›

These allow moisture and fat to escape during roasting. Some recipes advise bathing the pork skin-down in vinegar overnight, which may help weaken collagen.

How to get extra crispy crackling on pork? ›

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

How long should you cook pork belly for? ›

Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin. Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins, then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling.

Is cornstarch or baking soda better for velveting? ›

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Why do you pour boiling water on pork belly? ›

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

How do Chinese restaurants make pork so tender? ›

It's a process called velveting (in English). To velvet a meat, fish or crustacean (usually shrimp) combine corn starch, egg white, salt, dry sherry and oil. Using baking powder can bring meat not only tender but also moist and juicy. It's the easy brine for chicken and pork.

How to get the best crackle on pork belly? ›

Roast in a slow oven for 2 1/2 hours at 140°C/285°F so the flesh becomes tender; Level the pork so the skin is level (ie. as horizontal as possible) by propping up the belly with balls of foil beneath. This makes the crackling cook evenly = perfect crackling.

Which vinegar is best for pork? ›

I let mine soak overnight but the longer, the better. I used balsamic vinegar but any other vinegar works: apple cider, white wine, rice, etc you decide. In a small bowl combine vinegar, olive oil and sage leaves. Place pork into a resealable plastic bag and pour marinade on top.

How to poke holes in pork belly skin? ›

Rinse meat and scrape top of skin to remove any remaining particles or hair. Pat skin dry with a paper towel. Poke a lot of holes in the skin using a sharp metal skewer.

How do you keep pork belly crispy? ›

It requires putting a thick layer of salt on the skin of your pork belly, making sure every inch of that pristine skin is covered in salt, then roasting it whole. Roasting this salt-covered belly in the oven will then draw out more moisture from the skin and form a hardened salt crust, which is then removed.

How long does it take for pork belly to get soft? ›

Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the temperature this low allows the meat to become tender, for the fat to render (melt) so we get the “confit” cooking effect, and also to dry out the pork skin yet keep it supple.

How do you know if pork belly is overcooked? ›

Wait until the thermometer reads at least 140 °F (60 °C). According to the USDA, pork needs to be cooked to between 145 °F (63 °C) and 160 °F (71 °C) in order to be safe to eat. However, you can take the pork out of the oven a few degrees prior to the 145 mark to avoid overcooking.

Does cooking pork belly longer make it more tender? ›

Slow-roasting pork belly in the oven is a great way to allow the pork belly to get more tender the longer it cooks.

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