Chinese Crispy Roasted Pork Belly (Siew Yoke/Siu Yuk)
Ingredients
- 2 ½ pound pork belly skin on
- ¾ teaspoon Chinese 5-spice powder
- 1 tablespoon Chinese rose wine or Shaoxing wine
- ¼ teaspoon ground white pepper
- 1 ½ teaspoon of salt divided (1 teaspoon for marinade, ½ teaspoon for the skin)
Instructions
- Scrape the skin with a small knife to remove any impurities. Remove any stray hairs with clean tweezers. Rinse well and set aside.
- Add water to a wok or shallow frying pan; just enough water to cover about 1cm of the pork belly when submerged. Bring to a rolling boil over high heat.
- Slowly lower the pork belly skin-side down into the boiling water. Remove after about 10 seconds. Pat the skin thoroughly dry.
- Using a sharp pointed knife or a meat tenderizer with spikes, poke holes across the ENTIRE surface of the skin. The more holes, the better! Be careful to puncture the skin only, not the meat.
- In a small bowl, mix together the five spice powder, rose wine, white pepper, and 1 teaspoon of salt into a paste.
- Rub the marinade thoroughly and evenly over the meat side of the pork belly, including the sides. Do not put the marinade on the skin.
- Place the pork belly skin-side up, uncovered, on a plate or tray and refrigerate for at least 30 minutes (overnight for best results)
- When ready to roast, preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Take the pork belly out of the fridge and rub the remaining ½ teaspoon of salt evenly over the skin. Place skin-side up on the wire rack.
- Roast on the center rack of your oven for 40 minutes.
- Remove from the oven and move the oven rack up closer to the broiler. Place the pork belly back in the oven and increase the temperature to 450°F.
- Keep a close eye on the skin. It will start to bubble and blister within a few minutes. As soon as the entire surface is golden brown and gloriously blistered (about 10 minutes), remove from the oven immediately.
- Allow the pork belly to rest for 15 minutes before cutting. To cut, place the pork belly skin-side down and cut from the meat side through the skin for cleaner, neater pieces.
- Serve with steamed rice and Chinese style hot mustard. Enjoy!
Notes
Cutting and storing tip: Only cut what you plan to serve immediately. Store the remaining pork belly as a whole block in an airtight container in the fridge. It keeps better, is easier to store, and you'll get much crispier results when reheating. Simply slice off portions as you need them!
Nutrition
Serving: 1gCalories: 736kcalCarbohydrates: 0.2gProtein: 13gFat: 75gSaturated Fat: 27gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gCholesterol: 102mgSodium: 45mgPotassium: 268mgFiber: 0.1gVitamin A: 15IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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