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Crispy Roast Pork Belly Recipe
Roast pork belly, best known as siu yuk, is every Hong Kongese’s favourite dish. Available at hawker stalls or your local kopitiams, they’re affordable and taste delicious. With a golden brown crackling exterior and tender melt-in-your-mouth meat at the centre, this serves as a perfect snack, side dish, or even main dish on its own. Make this crispy yet juice pork belly recipe at home.
Meal: Lunch, Dinner
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 8 servings
Ingredients
- 1.2kg of pork belly, skin on
- 1 ½ tbsp of Shaoxing wine
- 1 tsp of Chinese five-spice powder
- 1 tsp of white pepper
- ½ tsp of salt
- 1 tbsp of white vinegar
- 200g of rock salt
Equipment
- 1 metal skewer
- Paper towels
- Baking tray
- 1 brush
- Broiler
- Aluminium foil
Directions
- Prepare the pork belly by pricking multiple holes on the skin using a metal skewer.
- Turn the pork belly upside down and rub the meat with Shaoxing wine, dribbling on it gradually.
- Sprinkle five-spice powder, salt, and pepper. Rub all over the flesh until properly coated.
- Turn the skin side up and place it into a container.
- Dry the skin by dabbing it with paper towels and leave it in the fridge uncovered for 3 hours.
- Preheat the oven to 180°C.
- Remove the pork from the fridge and transfer it to a large sheet of foil. Fold up the sides of the foil to enclose it.
- Transfer the pork to a baking tray and dab the skin with paper towels again.
- Using a brush, apply a light layer of vinegar over the skin.
- Spread the rock salt over the skin.
- Put it in the oven and let it roast for 1 hour.
- Remove the pork from the oven, scrape off the layer of rock salt over the top and unfold the foil.
- Transfer it to a broiler on low heat on the lowest rack and let it crisp up for 10 minutes.
- Once the skin puffs up, remove it from the oven and let it rest for 15 minutes.
- Slice the roasted pork belly and serve!
The perfect roasted pork belly
Do you want to perfect this pork belly recipe? Here are a few tips and tricks to remember while you’re recreating this recipe.
- When you’re buying the pork belly, look for a slab with an even thickness. This will help make sure the pork will cook through evenly.
- Start the process as early as possible! The longer you leave the meat to dry brine, the more flavour is absorbed. Ideally, you’re looking at a day earlier.
- When you’re broiling the pork at the final stages, keep it at a good distance from the heat source. It’ll help with the golden crackling and avoid burnt patches.
- Use a heavy-bottomed or oven-proof pan for the roasting process to avoid the rendered fat from burning or smoking excessively.