Siu Yuk Recipes

Siu Yuk, or Chinese Crispy Roast Pork Belly, is a famous and well-known Cantonese dish. It is made out of a slab of crispy, crackling skin and soft, delicious meat. The crispy skin and luscious flesh of Siu Yuk are well-known for their contrasting textures. Siu Yuk is a popular Chinese meal that is recognized for its rich tastes and pleasing texture. The secret to getting that crispy, blistering exterior in Siu Yuk is patience throughout the drying and roasting steps.

The simplest Chinese crispy pork belly recipe for those gorgeous cracklings. This is a no-fuss recipe. Every time, those beautiful crispy cracklings are delivered! You may cook in an oven or an air fryer.

Cantonese crispy pork belly (Siu Yuk) 

Another thing I wanted to cross off my cooking list. Finally, I was able to cross that off my list. I've attempted this roast pork belly with cracklings a few times and failed each time!! The cracklings are the most appealing aspect of roasted pork belly to me (and many others). I'd never gotten those crunchy cracklings on the skin before. I've tried a variety of approaches. Poking the skin, then dehydrating it overnight. It didn't work out. I next tried slicing the skin with a knife and dehydrating it overnight. Still the same outcome. I even used a hairdryer to blow-dry my skin since it wasn't dry enough. I was a little disappointed. Continue reading to find out why this dish will become your go-to once you've finished reading!

Why does this Siu Yuk recipe provide crispy cracklings without much fuss?

Seriously, what's the big deal about cracklings?? I've failed so many times in the past! It's all about science. The salt drains moisture from the skin, which is necessary for the formation of crackles. I've made this siu yuk at least ten times now and it has never failed me!!!!! I'm not sure why people still poke, score, and deep-fry the pork belly when all you need to do is sprinkle the salt on top of the skin.

I didn't even bother poking, scoring, or blow drying the skin this time. I didn't even pre-boil the meat or do any of the other tasks I used to do. The flesh beneath the skin is still juicy, and the skin has cracked properly.

Here's a basic recipe for preparing Siu Yuk:

Ingredients:

For the Pork Belly:

- 2-3 pounds (about 1-1.5 kg) pork belly, with skin

- 2 tablespoons salt

- 2 tablespoons white vinegar

- 2 tablespoons Chinese five-spice powder

- 2-3 cloves garlic, minced

- 2-3 slices of fresh ginger

- Cooking twine

For the Seasoning (Optional):

- Additional salt, five-spice powder, or other seasonings to taste

Instructions:

1. Score the Pork Skin:

   - You must score the pork skin to obtain the trademark crispy skin. Make shallow, parallel incisions approximately 1/4 inch (6 mm) apart on the skin side of the pork belly with a sharp knife or utility blade. Take care not to cut the meat.

2. Salt and Vinegar Bath:

   - Make a paste with the salt and vinegar.

   - This paste should be applied on the skin side of the pork belly. This process improves crispiness by drawing moisture from the skin.

   - Allow the pork belly to rest for 30 minutes.

3. Prepare the Seasoning:

   - Combine the Chinese five-spice powder, minced garlic, and ginger slices in a small bowl.

   - Other ingredients, such as salt or extra spices, can be added to taste.

4. Season the Meat:

   - Turn the pork belly to the flesh side.

   - Rub the spice mixture over the meat to ensure uniform distribution.

5. Tie the Pork Belly:

   - Roll the pork belly into a cylindrical form, beginning with the skin side.

   - Tie the coiled pork belly tightly with cooking thread to keep its form during roasting.

6. Dry and Chill:

   - Place the knotted pork belly, skin side up, on a rack.

   - Allow the pork to air dry for at least 4 hours or overnight in the refrigerator. This is an important stage in producing crispy skin.

7. Preheat the Oven:

   - Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).

8. Roast the Pork:

   - Place the pork belly, skin side up, on a wire rack over a baking sheet.

   - Roast for 30 minutes at 450°F (230°C) in a preheated oven to blister and puff up the skin.

9. Lower the Temperature:

   - Reduce the oven temperature to 350°F (180°C) and roast for 30-40 minutes more, or until the internal temperature reaches at least 160°F (70°C).

10. Finish Under the Broiler (Optional):

    - If the skin hasn't crisped enough to your taste, you may broil the pork for a few minutes. Keep an eye on it to avoid scorching.

11. Rest and Slice:

    - Remove the roasted pork from the oven and set aside for 10-15 minutes to rest before slicing. This permits the fluids to disperse themselves.

12. Slice and Serve:

    - Serve the Siu Yuk in thin slices while still hot. It is frequently eaten with rice or as an accompaniment to other Chinese meals.

   - Take pleasure in your handmade Chinese Crispy Roast Pork Belly!