Chinese
Crispy Roast Pork Belly
Cantonese siu yuk with shattering salted skin, tender pork belly, five-spice savor, and rich roasted fat.
6 servings · 35 minutes prep · 90 minutes cook
Ingredients
Main
- 3 lb pork belly, skin-on slab
- 1 tbsp kosher salt
- 1 tsp five-spice powder
- 1 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tbsp white vinegar
- 2 lb coarse sea salt, for crust
Directions
Method
- Prick the skin of pork belly thoroughly without piercing into the meat. Rub the meat side with kosher salt, five-spice powder, white pepper, and Shaoxing wine.
- Brush the skin with white vinegar. Refrigerate uncovered for 24 hours so the skin dries thoroughly.
- Heat the oven to 375F. Set the pork skin side up on foil, folding the foil around the sides. Cover the skin evenly with coarse salt.
- Roast for 60 minutes, then lift off and discard the salt crust.
- Increase the oven to {{temperature:475°F}} and roast until the skin puffs and crackles and the meat reaches at least {{temperature:190°F}}, 20-30 minutes.
- Rest for 15 minutes, then chop into pieces with a cleaver or heavy knife.
