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Crispy pork belly (Siu Yuk)
An extremely indulgent Cantonese recipe that pairs the crackle of specially-prepared skin with the meltingly tender meat from slow cooking. Be warned: it's addictive.
Cook
2 h 15
Serves
4
Ingredients
For:
4
servings
- 1 kg pork belly (skin on)
- 1 tbsp salt
- 1 tbsp Chinese five-spice
Method
- 1First, you'll need to choose a pork belly with the skin still on top. It should also have a good proportion of meat (versus fat). In particular, the layer of fat just under the skin needs to be present but shouldn't be too thick.
- 2The day before, if you have a meat tenderiser (the type with many needles), use it to prick the skin of the pork belly. Be generous, because this step lets the fat rise through the skin during cooking and crisp it up. If you don't have a tenderiser, no problem: use a box cutter and a ruler to score the skin in 0.5 cm strips (or finer), then go again crossways to end up with a finely cross-hatched surface. Be careful not to cut too deep.
- 3Flip the meat and rub the five-spice plus a little salt over the meat side (underneath and on the sides). Don't put any spices on the skin.
- 4Place the meat on a tray and pat the skin dry with paper towel. The drier the skin before cooking, the crispier it will be when served.
- 5Cover the skin with salt and refrigerate overnight. Don't cover it; the airflow will help it dry out better.
- 6The next day, wipe the skin of the pork belly to remove the salt and moisture. Use a hair dryer to finish drying the skin thoroughly.
- 7To cook the meat, place it on a previously oiled rack with a drip tray underneath. This way, air can circulate properly. Bake at 150°C for 90 minutes.
- 8After this slow cook, the meat will be tender and juicy. Now it's about crisping up the skin. Return it to the oven at 240°C for 30 to 40 minutes, keeping an eye on it so it doesn't burn.
Notes
Choosing the right pork belly is important (see step 1). If it's too fatty, you're better off switching to another recipe like the Twice-cooked pork, which is perfect with a 50% meat / 50% fat ratio. Shanghai-style pork belly or Dongpo pork can take even more fat. This pork belly pairs beautifully with plum sauce, sweet and spicy sauce, or even mustard. You can also simply mix garlic, ginger, Chinese five-spice, dark soy sauce, honey and chilli.
