Crispy Roast Pork (Siew Yuk)
Crispy Roast Pork (Siew Yuk)
Ingredients
- 1 slab pork belly
For the Marinade
- 1 tablespoon salt
- 1 teaspoon five spice powder
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 tablespoon Shaoxing wine
For the Skin
- 1 tablespoon white vinegar
- as needed coarse sea salt, for covering the skin
Instructions
- 1
Place the pork belly into a pot of boiling water and boil for 5 minutes. This helps to tenderize the meat and prepare the skin for crisping.
⏱️ 5 min
- 2
Remove the pork belly from the water and thoroughly pat it dry with paper towels. Ensure the skin is as dry as possible.
⏱️ 2 min
- 3
Score the meat side of the pork belly with a sharp knife, making shallow cuts about 1/2 inch deep and 1 inch apart. Do not cut through to the skin.
⏱️ 3 min
- 4
In a small bowl, combine 1 tablespoon of salt, 1 teaspoon of five spice powder, 1 teaspoon of sugar, 1 teaspoon of white pepper, and 1 tablespoon of Shaoxing wine. Rub this marinade generously over the scored meat side of the pork belly, ensuring it gets into the cuts.
⏱️ 5 min
- 5
Flip the pork belly so the skin side is up. Using a meat tenderizer or a fork, thoroughly poke the entire surface of the skin. This creates small holes that allow moisture to escape and the skin to crisp up.
⏱️ 5 min
- 6
Brush the skin with 1 tablespoon of white vinegar. The vinegar helps to break down the skin, promoting crispiness.
⏱️ 1 min
- 7
Generously cover the skin with a thick, even layer of coarse sea salt. The salt will draw out moisture and protect the skin during the first bake.
⏱️ 2 min
- 8
Preheat your oven to 200°C (390°F). Place the pork belly, skin-side up, on a wire rack set over a baking tray (to catch drips). Bake for 30 minutes.
⏱️ 30 min•🌡️ 200
- 9
Carefully remove the pork from the oven. Using a spatula or a knife, gently scrape off all the coarse sea salt from the skin. Be thorough, as any remaining salt can make the skin overly salty.
⏱️ 5 min
- 10
Increase the oven temperature to 250°C (480°F). Return the pork belly to the oven and bake for another 20 to 30 minutes, or until the skin is beautifully crispy, crackling, and puffed up. Keep a close eye on it to prevent burning.
⏱️ 30 min•🌡️ 250
- 11
Once the skin is perfectly crispy, remove the roast pork from the oven. Let it rest for a few minutes before slicing into serving pieces. Resting allows the juices to redistribute, ensuring a tender and flavorful result.
⏱️ 5 min
Kitchen Tools
Crispy Roast Pork (Siew Yuk)
- 1 slab pork belly
For the Marinade
- 1 tablespoon salt
- 1 teaspoon five spice powder
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 tablespoon Shaoxing wine
For the Skin
- 1 tablespoon white vinegar
- as needed coarse sea salt, for covering the skin
Instructions
- 1
Place the pork belly into a pot of boiling water and boil for 5 minutes. This helps to tenderize the meat and prepare the skin for crisping.
⏱️ 5 min - 2
Remove the pork belly from the water and thoroughly pat it dry with paper towels. Ensure the skin is as dry as possible.
⏱️ 2 min - 3
Score the meat side of the pork belly with a sharp knife, making shallow cuts about 1/2 inch deep and 1 inch apart. Do not cut through to the skin.
⏱️ 3 min - 4
In a small bowl, combine 1 tablespoon of salt, 1 teaspoon of five spice powder, 1 teaspoon of sugar, 1 teaspoon of white pepper, and 1 tablespoon of Shaoxing wine. Rub this marinade generously over the scored meat side of the pork belly, ensuring it gets into the cuts.
⏱️ 5 min - 5
Flip the pork belly so the skin side is up. Using a meat tenderizer or a fork, thoroughly poke the entire surface of the skin. This creates small holes that allow moisture to escape and the skin to crisp up.
⏱️ 5 min - 6
Brush the skin with 1 tablespoon of white vinegar. The vinegar helps to break down the skin, promoting crispiness.
⏱️ 1 min - 7
Generously cover the skin with a thick, even layer of coarse sea salt. The salt will draw out moisture and protect the skin during the first bake.
⏱️ 2 min - 8
Preheat your oven to 200°C (390°F). Place the pork belly, skin-side up, on a wire rack set over a baking tray (to catch drips). Bake for 30 minutes.
⏱️ 30 min•🌡️ 200 - 9
Carefully remove the pork from the oven. Using a spatula or a knife, gently scrape off all the coarse sea salt from the skin. Be thorough, as any remaining salt can make the skin overly salty.
⏱️ 5 min - 10
Increase the oven temperature to 250°C (480°F). Return the pork belly to the oven and bake for another 20 to 30 minutes, or until the skin is beautifully crispy, crackling, and puffed up. Keep a close eye on it to prevent burning.
⏱️ 30 min•🌡️ 250 - 11
Once the skin is perfectly crispy, remove the roast pork from the oven. Let it rest for a few minutes before slicing into serving pieces. Resting allows the juices to redistribute, ensuring a tender and flavorful result.
⏱️ 5 min