Chinese Roast Pork Belly (Siu Yuk)
Crispy-skinned Chinese roast pork belly with a shatteringly crackly top and tender, five-spice-scented meat. A salt crust does the work of drawing out moisture for that signature crunch — no trip to Chinatown needed.
Nutrition· per serving · estimated
Ingredients4 items
Instructions
- 1
Preheat the oven to 350°F (180°C). Place a pan filled with water on the bottom third of the oven; the pork will roast on the rack above it.
- 2
Wash the pork belly and pat it completely dry with paper towels.
- 3
Make horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
- 4
Insert the garlic cloves deep inside the slits in the pork belly.
- 5
Layer the salt evenly over the top (skin side) of the pork belly.
- 6
Place the pork on a wire rack in the top third of the oven and roast for 1 hour until a hardened salt crust forms. Top up the water pan below if needed.
60:00 timer - 7
Remove the pork, pull off the salt crust, and discard it.
- 8
Raise the oven to 465°F (240°C), return the pork, and roast another 40 minutes until the skin is crispy.
40:00 timer - 9
Rest for 10 minutes, then cut and serve with chili sauce and hoisin sauce, or eat as is.
10:00 timer
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