📝 About This Recipe
Siu Yuk is the crown jewel of Cantonese roast meats, celebrated for its glass-like, shatteringly crisp skin and succulent, melt-in-your-mouth fat layers. This traditional recipe utilizes a meticulous dry-brining technique and high-heat roasting to achieve that iconic 'bubbly' crackling without deep frying. Each bite offers a harmonious balance of five-spice aromatics and the pure, savory essence of premium pork.
🥗 Ingredients
The Pork
- 1 kg Pork Belly (single slab, skin-on, uniform thickness)
The Meat Rub
- 2 teaspoons Salt (fine sea salt)
- 1 teaspoon Sugar (granulated)
- 1 teaspoon Five Spice Powder (authentic Chinese blend)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Shaoxing Rice Wine (for brushing the meat side only)
The Skin Treatment
- 1 tablespoon White Vinegar (distilled)
- 1/2 cup Coarse Sea Salt (to create a salt crust during roasting)
Dipping Sauce (Optional)
- 2 tablespoons Yellow Mustard (hot English or Chinese style)
- 2 tablespoons Hoisin Sauce (for a sweet contrast)
👨🍳 Instructions
-
1
Blanch the pork skin by placing the slab skin-side down in a shallow pan of boiling water for 2-3 minutes. This softens the skin for easier pricking. Do not cook the meat.
-
2
Pat the pork completely dry with paper towels. Use a meat tenderizer tool or a bundle of skewers to prick hundreds of tiny holes into the skin. The more holes, the better the crackling, but do not pierce into the fat layer.
-
3
Flip the pork over. Score the meat side in a 1-inch diamond pattern, cutting about 1/2 inch deep. Avoid cutting through to the fat.
-
4
Rub the Shaoxing rice wine only onto the meat side and into the scores. Mix the 'Meat Rub' ingredients and apply evenly to the meat side, keeping the skin side clean and dry.
-
5
Place the pork on a plate skin-side up. Wipe the skin with white vinegar. Place uncovered in the refrigerator for at least 12 hours (up to 24) to dehydrate the skin. This is the secret to a crisp result.
-
6
Preheat your oven to 200°C (400°F). Take the pork out of the fridge and let it sit at room temperature for 30 minutes.
-
7
Place the pork on a large piece of aluminum foil. Fold the sides of the foil up to create a 'box' around the pork, leaving only the skin exposed. This keeps the meat moist while the skin roasts.
-
8
Spread a thick, even layer of coarse sea salt over the entire surface of the skin. This draws out remaining moisture.
-
9
Roast in the center of the oven for 45 minutes. The salt will form a hard crust.
-
10
Remove the pork from the oven. Carefully lift off and discard the salt crust. Remove the foil box and place the pork on a wire rack over a baking tray.
-
11
Increase oven temperature to 230°C (450°F) or turn on the broiler/grill setting. Return the pork to the top rack.
-
12
Roast for another 15-20 minutes. Watch closely as the skin begins to bubble and puff up. Rotate the tray to ensure an even golden-brown color.
-
13
Remove from the oven when the skin is fully bubbled and dark gold. Let it rest for at least 15 minutes to allow juices to redistribute.
-
14
To carve, place the pork skin-side down on a cutting board. Slice into bite-sized rectangles using a heavy cleaver, pressing down firmly to snap through the crackling cleanly.
💡 Chef's Tips
Always choose a slab of pork belly with even layers of fat and meat for the best texture. The pricking process is the most important step; the more holes you make, the more 'bubbles' you get in your crackling. If some spots on the skin are burning while others aren't crisp, cover the burnt spots with a small piece of foil to protect them. Never cover the pork after roasting, or the steam will soften the crisp skin you worked so hard for. Ensure the skin is perfectly level in the oven; use small balls of foil underneath the meat to level it out if the slab is uneven.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice and blanched bok choy for a complete meal. Pair with hot English mustard to cut through the richness of the pork fat. Enjoy with a glass of chilled Riesling or a crisp Pilsner to complement the salty-savory profile. Add a few slices to a bowl of hot wonton noodle soup for a luxurious topping. Offer a small dish of granulated sugar for dipping—a traditional way to enhance the savory-sweet contrast.