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Classic Chinese Roast Pork Belly (Siu Yuk)
Traditional dish · Chinese
A quintessential Chinese roast pork belly dish, known for its incredibly crispy crackling skin and succulent, tender meat. The skin is scored and treated with vinegar and baking soda to achieve maximum crispiness, while the meat is marinated with classic Chinese five-spice powder and soy sauce.
Ingredients
- Pork belly, skin on1.5 kg
- Salt2 tbsp
- White vinegar2 tbsp
- Baking soda1 tbsp
- Chinese five-spice powder1 tbsp
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Sugar1 tsp
- Wateras needed
Steps
- 1
Preheat oven to 220°C (425°F).
- 2
Score the pork belly skin in a diamond pattern, being careful not to cut into the meat. Pat the skin thoroughly dry.
- 3
Rub 1 tbsp of salt into the meat side of the pork belly. Place pork belly skin-side up in a roasting pan. Roast for 30 minutes.
- 4
Remove from oven. Mix white vinegar and baking soda into a paste and spread evenly over the skin. This helps create the crackling.
- 5
Mix five-spice powder, soy sauce, Shaoxing wine, sugar, and remaining 1 tbsp salt. Rub this mixture into the meat side, avoiding the skin.
- 6
Reduce oven temperature to 180°C (350°F). Cover the meat side with foil, leaving the skin exposed. Roast for 1.5 hours.
- 7
Remove foil. Increase oven temperature to 220°C (425°F) or use the broiler setting. Roast for another 20-30 minutes, or until the skin is puffed up and crispy and golden brown. Watch carefully to prevent burning.
- 8
Remove from oven and let rest for 15 minutes before slicing.
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