Siew Yoke (Roast Pork Belly) | Malaysian Chinese Kitchen

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat content, while pork shoulder is more economical.

five-spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed dried herbs

Cumin and coriander offer a different flavor profile with lower cost.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a different flavor while being affordable.

Scald the pork belly in hot water for about 10 minutes, turning it over after 5 minutes.

Combine 2 teaspoons salt, 1 teaspoon five spice powder, and 1/2 teaspoon ground pepper for the dry rub.

Pierce the skin of the pork belly with a fork as many times as possible.

Cut a few long slits in the meat section, about 1/4 to 1/2 inch deep.

Pat the pork belly dry and transfer it onto a wire rack with the skin side up.

Place the pork belly in the refrigerator overnight uncovered to dry the skin.

Brush the skin with 1 tablespoon of white vinegar and sprinkle 1 tablespoon of kosher salt on top.

Pour some water into the pan to catch drippings and keep the meat moist.

Roast in a 375°F (190°C) oven for about 50 minutes.

Move the oven rack to the top and grill or broil the skin for several minutes until crispy.

Allow the pork belly to rest for about 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens