Description
Cantonese Siu Yuk is a traditional crispy roast pork belly known for its crackling skin and flavorful, juicy meat. This recipe involves preparing the pork belly with a blend of spices, allowing it to dry overnight for the perfect crispy skin, and roasting it in the oven to achieve that iconic crunch. Served with sweetened soy sauce and blanched choisum, it’s a delicious classic from Cantonese cuisine.
Ingredients
Scale
Pork Belly
- 2 lb boneless skin-on pork belly
Seasonings
- 2 tbsp salt
- 3 tbsp ground white pepper
- 3 tbsp five spice powder
- 1 tbsp rice wine vinegar
Accompaniments
- Heavily sweetened soy sauce, for serving
- Blanched choisum, for serving
Instructions
- Prepare the pork belly: Place the pork belly into a pot with cold water and bring to a simmer. Let it simmer for several minutes to begin rendering fat and to tighten the skin.
- Drain and cool: Drain the pork and allow it to cool on a rack until it is cool enough to handle comfortably.
- Pierce the skin: Using a fork or a knife, pierce the skin of the pork belly all over. This helps the heat penetrate and aids the crisping process during roasting.
- Apply seasonings: Rub the pork belly thoroughly with salt, ground white pepper, and five spice powder. Brush the skin evenly with rice wine vinegar to help the skin dry and become crispy.
- Refrigerate overnight: Place the pork belly uncovered on a rack in the refrigerator overnight. This drying step is crucial to achieving crackling skin.
- Roast the pork: Preheat the oven to 180°C (350°F). Roast the pork belly uncovered for 1 to 2 hours until the skin is puffed up and crispy.
- Serve: Remove from oven, cut the roast pork into bite-sized pieces, and serve hot with sweetened soy sauce and blanched choisum on the side.
Notes
- Drying the skin overnight uncovered in the fridge is essential for crispy crackling.
- Adjust the roast time depending on pork belly thickness, ensuring skin is puffed and crispy without overcooking the meat.
- Serve immediately to enjoy the maximum crispiness of the skin.
- Five spice powder can be adjusted or replaced depending on personal preference.
- Blanch choisum or any leafy green quickly in boiling water to retain freshness and color.