📝 About This Recipe
A crown jewel of Cantonese roast meats, Siu Yuk is celebrated for its ethereal, glass-like crackling skin and succulent, five-spice infused meat. Originating from the Guangdong province, this dish achieves a masterful contrast in textures through a traditional salt-crust roasting technique. Each bite delivers a symphony of salty, savory, and aromatic flavors that represent the pinnacle of Chinese rotisserie craftsmanship.
🥗 Ingredients
The Pork
- 1 kg Pork Belly (single rectangular slab, skin-on, uniform thickness)
- 1 tablespoon Shaoxing Rice Wine (for rubbing the meat side)
Dry Rub Seasoning
- 2 teaspoons Kosher Salt
- 1 teaspoon Granulated Sugar
- 1 teaspoon Five Spice Powder (high quality)
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Sand Ginger Powder (optional, for authentic earthy notes)
The Salt Crust and Skin Prep
- 1.5 cups Coarse Sea Salt (to draw out moisture)
- 1 tablespoon White Vinegar (to brush on skin)
- 1 large Egg White (to bind the salt crust)
Dipping Sauce
- 2 tablespoons Yellow Mustard (English or Chinese style)
- 2 tablespoons Hoisin Sauce (for a sweet contrast)
- 1 teaspoon Granulated Sugar (for dipping skin directly)
👨🍳 Instructions
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1
Blanch the pork belly: Place the pork belly skin-side down in a shallow pan with 1 inch of boiling water and a splash of rice wine. Simmer for 3 minutes to tighten the skin, then remove and pat extremely dry with paper towels.
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2
Prick the skin: Using a meat tenderizer tool or a bundle of bamboo skewers, prick hundreds of tiny holes all over the skin. Do not pierce through to the fat layer; keep the holes shallow. The more holes, the better the crackle.
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3
Score the meat: Flip the pork over. Score the meat side in a 1-inch grid pattern, about 1/2 inch deep. This helps the marinade penetrate and prevents the meat from curling.
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4
Marinate: Rub the Shaoxing wine into the meat side. Mix the Dry Rub ingredients and apply generously to the meat side and sides of the slab, ensuring none touches the skin.
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5
Dry overnight: Place the pork on a plate, skin-side up. Wipe the skin clean of any stray spices. Leave uncovered in the refrigerator for 12-24 hours. This is the secret to a 'glass' skin.
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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 sides of the foil up tightly around the pork to create a 'boat,' leaving only the skin exposed.
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7
Apply salt crust: Brush the skin with white vinegar. Mix the coarse sea salt with the egg white and pack it in an even layer over the entire surface of the skin.
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8
First Roast: Place the foil boat on a wire rack over a baking tray. Roast for 45-50 minutes. The salt will form a hard brick, drawing out moisture from the fat layer.
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9
Remove salt: Take the pork out. Carefully lift off and discard the hardened salt crust. Remove the foil boat entirely and wipe away any excess salt from the skin.
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10
The Crackle: Increase oven temperature to 450°F (230°C) or turn on the broiler/grill setting. Place the pork back in the oven on the middle rack.
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11
Monitor closely: Roast for another 15-25 minutes. Watch the skin bubble and turn golden brown. If certain spots brown too fast, cover them with small pieces of foil.
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12
Rest: Remove from the oven when the skin is fully puffed and crisp. Let it rest for at least 15 minutes before slicing to keep the juices inside the meat.
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13
Slice and serve: Place the pork skin-side down on a cutting board. Use a heavy cleaver to chop into bite-sized cubes with one swift motion to prevent the skin from shattering.
💡 Chef's Tips
Ensure the skin is bone-dry before it goes into the oven; any moisture will result in chewy rather than crispy skin. Avoid getting any of the five-spice rub on the skin, as the sugar and spices will burn and turn the skin black. If the skin isn't popping evenly, use a torch or the oven broiler for the final few minutes, but stay vigilant to prevent burning. When pricking the skin, the more holes you make, the more 'bubbles' you will get in your crackling. Always slice the pork meat-side up or skin-side down to maintain the integrity of the crisp crust.
🍽️ Serving Suggestions
Serve with a side of hot steamed Jasmine rice and blanched Bok Choy for a complete meal. Provide a small dish of granulated sugar; dipping the crispy skin in sugar is a traditional way to enhance the savory fat. Pair with a hot pot of Pu-erh or Oolong tea to help cleanse the palate from the rich fats. Offer a sharp hot mustard or hoisin sauce to cut through the decadence of the pork belly. Leftovers are fantastic when added to a bowl of wonton noodle soup.