The Best Crispy Pork Belly At Home (Siu Yuk)
Recipe Information
Crispy Pork Belly
Cultural Context
Crispy Pork Belly, a beloved dish in British cuisine, showcases the art of roasting to achieve a perfectly crispy skin and tender meat. Traditionally served during festive occasions, it highlights the appreciation for rich flavors and textures. Its popularity has led to variations across cultures, with each region adding its own twist, making it a global favorite.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
pork belly
🥗Healthier: chicken thighs
💰Cheaper: pork shoulder
Chicken thighs provide a leaner option while pork shoulder is more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is often less expensive.
Start with a piece of pork belly with skin on.
Boil 2 cups of water in a pot.
Place the pork belly skin-side down in the boiling water for 1 minute to remove impurities and cook the skin slightly.
Flip the pork belly and parboil the other side for 30 seconds until the skin feels taut and the meat turns gray.
Transfer the pork belly to an ice bath to cool it down until it's cold to the touch.
Remove the pork belly from the ice bath and place it on a wire rack to dry.
Dab off excess moisture from the skin of the pork belly.
Scrape the skin of the pork belly with a knife to remove impurities and open the pores for crisping.
Mix together 2 1/2 teaspoons kosher salt, 1 1/2 teaspoons sugar, 1/2 teaspoon ground white pepper, and 1/2 teaspoon ground five spice to create a spice mix.
Add 2 teaspoons of Shaoxing wine to the spice mix to form a crumbly paste.
Score the meat side of the pork belly with a knife, making half-inch deep cuts in a checkerboard pattern.
Rub the spice paste all over the meat side of the pork belly, avoiding the skin.
Salt the skin of the pork belly to draw out moisture and help it puff up.
Place the pork belly in the fridge uncovered for 24 hours to dry out the skin.
After 24 hours, the skin should be leathery and firm.
Prepare a baking sheet lined with foil and center the pork belly on it.
Poke small holes all over the skin of the pork belly with a sharp metal skewer, being careful not to go all the way through.
Lightly brush the skin with rice wine vinegar.
Preheat the oven to 375°F (190°C) and place the pork belly in the oven for 1.5 hours.
After 1.5 hours, increase the oven temperature to 425°F (220°C) to crisp the skin further.
Remove the pork belly from the oven and transfer it onto a fresh sheet tray with a new piece of foil to avoid steam.
Let the pork belly rest for at least 10 to 15 minutes, ideally 30 minutes, before slicing.
While resting, prepare bok choy by splitting each piece in half and then in quarters for even cooking.
Finely chop 2 cloves of garlic.
Heat 2 tablespoons of neutral high heat oil in a 12-inch stainless steel pan until hot.
Add the bok choy to the pan and sear for about 2 minutes until it gets a little char.
Add the chopped garlic to the bok choy in the last minute of cooking.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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