Crispy Cantonese Pork Belly (Siu Yuk)

Tutorial video

Ingredients (5)

• 2 kg pork belly, skin on
• 8 cups water
• 2 tablespoons salt (for skin)
• 2 tablespoons white vinegar
• 1 teaspoon salt (for meat side)

Nutrition (per serving)

Calories

620 kcal

Carbohydrate

2 g

Protein

30 g

Fat

45 g

Fiber

0 g

Sodium

850 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

3 mg

Magnesium

15 mg

Cholesterol

110 mg

Instructions

• Parboil the pork belly in water for about 20 minutes until the meat is partially cooked but the skin remains firm.
• Remove the pork belly, pat dry, and rinse the skin under cold water to clean it.
• Poke small holes all over the skin using a fork or a skewer to help the fat render.
• Score the meat side in a crosshatch pattern without cutting into the skin.
• Season the meat side with 1 teaspoon salt, rubbing it into the cuts.
• Rub 2 tablespoons salt evenly over the skin side, pressing it into the surface.
• Drizzle 2 tablespoons white vinegar over the salted skin and rub it in.
• Place the pork belly on a rack, skin side up, and roast in a pre‑heated oven at 200 °C (400 °F) for about 45‑60 minutes, or until the skin is blistered and crisp.
• Remove from the oven, let rest for 10 minutes, then slice and serve.