📝 About This Recipe
Master the art of the perfect Cantonese Siu Yuk, a staple of traditional Chinese rotisseries known for its glass-like, bubbly crackling and succulent, melt-in-your-mouth meat. This recipe utilizes a meticulous dry-aging technique and a salt-crust method to achieve that iconic golden 'shattered glass' texture while infusing the pork with aromatic five-spice and rice wine. It is a spectacular centerpiece that balances the richness of the fat with a savory, complex spice profile.
🥗 Ingredients
The Pork
- 2.2 lbs Pork Belly (slab-on, skin-on, uniform thickness)
The Meat Rub
- 1 tablespoon Shaoxing Rice Wine (for brushing the meat side only)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Five Spice Powder
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Granulated Sugar
- 1/2 teaspoon Garlic Powder
The Skin Treatment
- 1 teaspoon Rice Vinegar (to brush on skin)
- 1 cup Coarse Sea Salt (for the salt crust)
For Serving
- 1/4 cup Hoisin Sauce (for dipping)
- 2 tablespoons Yellow Mustard (hot English or Chinese style)
👨🍳 Instructions
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1
Blanch the pork skin: Carefully pour boiling water over the skin side of the pork belly only (avoiding the meat) until the skin tightens and turns white. Pat completely dry with paper towels.
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2
Prick the skin: Using a meat tenderizer tool or a cluster of bamboo skewers, prick hundreds of tiny holes all over the skin. Do not pierce through to the fat layer, just the skin. This is the secret to a bubbly texture.
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3
Score the meat: Flip the pork meat-side up. Make shallow 1/2-inch deep cuts across the meat (not the skin) every inch. This helps the marinade penetrate and prevents the meat from curling.
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4
Apply the marinade: Rub the Shaoxing wine into the meat side. Mix the five-spice, salt, sugar, pepper, and garlic powder in a small bowl. Rub this mixture thoroughly into the meat and the scores, keeping the skin side clean and dry.
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5
Dry-age in the fridge: Place the pork on a plate, skin-side up. Wipe the skin with rice vinegar. Leave it uncovered in the refrigerator for 12 to 24 hours. This dehydrates the skin for maximum crunch.
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6
Prepare for roasting: Preheat your oven to 400°F (200°C). Place the pork on a large piece of aluminum foil. Fold the foil up the sides of the pork to create a 'boat,' snug against the meat, leaving only the skin exposed.
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7
The Salt Crust: Pour the coarse sea salt over the skin in an even layer about 1/4 inch thick. This draws out remaining moisture and seasons the skin.
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8
First Roast: Place the foil-wrapped pork on a wire rack over a baking sheet. Roast for 45-50 minutes at 400°F.
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9
Remove Salt: Take the pork out of the oven. Carefully remove the hardened salt crust and discard. Remove the foil boat entirely to allow the fat to render out.
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10
The Crackling Phase: Increase oven temperature to 450°F (230°C) or turn on the broiler/grill setting. Place the pork back in, watching closely. The skin will begin to puff and sizzle.
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11
Monitor the bubble: Roast for another 20-30 minutes. If some areas brown too fast, cover them with small pieces of foil. The goal is an even, bubbly, golden-brown surface.
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12
Resting: Remove the pork from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute so the meat stays moist when sliced.
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13
Slicing: Place the pork skin-side down on a cutting board. Use a heavy cleaver to chop into bite-sized rectangles, pressing down firmly to snap through the crackling cleanly.
💡 Chef's Tips
The more holes you prick in the skin, the more 'bubbles' you will get; aim for at least 100-200 pricks. Ensure the skin is bone-dry before it goes into the oven; any moisture will result in leathery skin rather than crispy crackling. If the skin isn't puffing evenly, use a rolled-up piece of foil to level the pork belly so the heat hits the surface uniformly. Avoid getting any of the dark spice rub on the skin, as it will burn and turn the skin black during the high-heat phase.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice and blanched Bok Choy for a complete meal. Provide a small dish of sugar for dipping—a traditional way to contrast the salty crackling. Pair with a cold Tsingtao beer or a crisp Riesling to cut through the richness of the pork. Offer hot English mustard and hoisin sauce as dipping condiments to add heat and sweetness.