Crispy Roast Pork Belly

4 servings

900 min. total

You Can Do It

DATE NIGHT

The dish is a masterpiece of cuisine that delights the senses and boasts a deep-rooted history entwined with special occasions. It is believed to have originated in Guangdong province, China. The preparation of this dish is an art form. The process of scoring the skin ensures it reaches maximum crispiness, while a precise fusion of spices infuses the meat with an intoxicating aroma. This dish transforms a simple date night into a truly unforgettable experience. Sharing the act of carving and savoring each mouthful together fosters a feeling of closeness and connection. The diverse textures and layers of taste provide a delightful journey for your taste buds. It’s a dish that invites conversation, creates shared memories, and leaves a lasting impression – all the hallmarks of a perfect date night.

燒肉

(siu yuk)

What You'll Need

Pork Belly

Garlic Salt

Shaoxing Wine

White Rice Vinegar

Five Spice Powder

Salt

Pepper Powder

Water

Tools For The Tasks

Oven

Let's Get Cooking!

The recipe for Cantonese-style Crispy Roast Pork Belly begins by parboiling the pork belly to remove any debris or hair from the skin. Once cleaned, the pork is scored and seasoned with a dry rub mixture of five-spice powder, pepper, garlic salt, and regular salt. After resting in the fridge for 12-24 hours, salt is rubbed on the pork skin and wiped with a paper towel. Then, white wine vinegar is rubbed on the skin. The pork is roasted in the oven at 375°F for 45 minutes before increasing the temperature to 400°F for an additional 30 minutes to crisp up the skin. Throughout the cooking process, the pork is periodically checked to prevent burning. Once done, the pork is allowed to rest for at least 30 minutes before serving with mustard sauce on the side.

Beyond The Recipe

On Pork

The key to achieving the juiciest roast pork belly lies in selecting the right cut. Look for pork belly with clearly defined layers of alternating fat and meat. This ensures optimal flavor and texture in your dish.

On Texture

For the crispiest skin, perforate the pork belly all over to allow its natural oils to crisp the skin during cooking. To further enhance crispiness, refrigerate the pork belly overnight to thoroughly dry it out.

On Flavor

To elevate the flavor, add 1 teaspoon of brown sugar into the spice rub. This addition introduces a unique taste with subtle hints of molasses, enhancing the overall richness and sweetness of the dish.

On Crust

For a crispier skin, apply a thick layer of coarse salt to the pork skin before roasting. The salt helps draw out moisture, promoting crispness. Remove the salt crust halfway through the roasting process.

Crispy Roast Pork Belly (siu yuk)

Recipe by Celeste HoCourse: PorkCuisine: Guangdong

Yield

servings

Prep Time

hours

Cooking Time

hours

Calories

395

kcal

This crispy roast pork belly, originating from Guangdong Province, China, is renowned for its contrasting textures and exquisite flavors. Its melt-in-your-mouth, crispy skin, and tender, flavorful meat promise a delightful culinary experience. Traditionally served at Chinese festivities and gatherings, it symbolizes abundance and prosperity. The harmonious blend of textures and flavors tantalizes the senses, leaving a lasting impression. It captures Guangdong's culinary essence, perfect for special occasions or everyday indulgence.

INGREDIENTS

For the mains:
1 lb Pork Belly (skin on) (approx. 450g)
2 tsp Shaoxing Wine
1 tbsp Salt
4 cups Water
2 tbsp White Rice Vinegar
For the dry rub:
1/2 tsp Five Spice Powder
1/4 tsp Pepper Powder (black)
1 tsp Garlic Salt
1/2 tsp Salt (adjust to taste)

DIRECTIONS

Preparation steps:
To remove any debris or hair from the pork skin, we'll first parboil the pork belly. Add water to a wok, enough to submerge the pork, and bring it to a boil over high heat. Carefully place the pork belly in the water, skin-side down, and cook until the skin changes color, about 1 minute. Flip the pork belly over and cook with the meat side down until the color changes, just a few seconds.
Meanwhile, prepare a large bowl of cold water. Remove the parboiled pork belly from the boiling water and place it in a bowl of cold water. Using a knife, scrape the surface of the skin to remove debris and hair. Once clean, remove it from the water and pat it dry with a kitchen towel.
Poke holes all over the skin with a sharp metal skewer or fork, piercing through the skin (more holes create a bubblier, cracklier skin). Flip the pork belly skin-side down and cut two long slashes into the meat side, being careful not to cut all the way through. Score the meat perpendicular to those initial cuts, creating squares.
Marination steps:
In a separate bowl, combine five-spice powder, pepper powder, garlic salt, and salt to make the dry seasoning rub. Rub Shaoxing wine into the meat (not the skin), then sprinkle the dry seasoning and rub all over the meat side of the pork belly, rubbing it into the scored crevices. Let it dry in the fridge, uncovered, for 12–24 hours.
Cooking steps:
Preheat the oven to 375°F (190°C). Create a border around the pork with aluminum foil to preserve the juices (you may need to double up the foil for structural support). Place the pork inside the foil with the skin side up.
Rub salt all over the skin and let it sit for a few minutes (this draws out moisture for a crispier texture), then wipe off any moisture with a paper towel. Pour white rice vinegar over the skin and spread it around (further helping to achieve the ideal crispy texture).
Roast in the oven at 375°F (190°C) for 45 minutes, then increase the heat to 400°F (205°C) and cook for another 30 minutes to crisp up the skin. Check on the skin 10 to 15 minutes before the end of the cooking time to prevent burning (if possible, peek through the oven window and avoid opening the oven door to prevent heat loss).
Let the pork rest for at least 30 minutes (resting allows moisture to redistribute for juicy meat) before cutting into it. Serve with mustard sauce on the side.

If you're wondering

Can I skip parboiling the pork belly?

While not mandatory, parboiling serves to cleanse the surface of the pork belly, removing impurities and hair, and also softens the skin, making it easier to score before cooking. This step contributes to the overall preparation of the dish, ensuring a smoother cooking process and better results.

Can I marinate the pork belly for longer than 24 hours?

Yes, marinating for up to 48 hours will further enhance the flavor, but the meat may become slightly saltier.

Should I rub the spice mix on the skin as well for flavor?

Seasonings enhance the flavor of the pork, but they can introduce moisture, which compromises the crispiness of the skin. Therefore, it’s advisable to season the meat side of the pork belly only, avoiding any seasoning on the skin.

How do I prevent the skin from burning during roasting?

Monitor the skin closely during the last 10-15 minutes of roasting and avoid opening the oven door frequently to prevent heat loss, which can cause uneven cooking or burning.

Why do we rest the pork belly before cutting?

Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

What can I use instead of mustard sauce?

You can substitute mustard sauce with other condiments like hoisin sauce, plum sauce, or a tangy barbecue sauce for a different flavor profile. Alternatively, you can serve the crispy roast pork belly with a side of sweet chili sauce or a simple soy dipping sauce for added depth of flavor.