Crispy Pork Belly (Siu Yuk)
Cantonese-style crispy pork belly (also known as siu yuk in Cantonese). Needs overnight marinating and drying in the fridge. Time-consuming but absolutely worth it. Leftover pork belly can be used in a stir fry: http://cookmap.com/en/recipes/pork-belly-stir-fry
- Pork belly (800g)
- Sea salt (approx 3tbsp)
- Vinegar (1tbsp)
- Five spice powder (0.5tsp)
- Unrefined sugar (2tsp)
- Olive oil (0.5tsp)
Boil a pot of water. When boiling, lower heat to medium and add in 1tsp salt, 1tbsp vinegar. Put pork belly in and cook with lid on for 10mins. Turn the heat off after 10mins and leave the pork belly in the hot water for another 10mins.
Remove pork belly from hot water and rinse with cold tap water. Run a knife across the rind to clean it and remove any hair.
Dry the pork belly and pierce the rind with a sharp wooden pick all over, as much as possible, but not too deeply through the meat.
Dry it again and marinate the meat with 2 tsp of salt and rub 1tsp of salt on the rind. Leave it for about 30mins.
Dry the rind and gently score the meat. Marinate the meat (remember the sides!) with 0.5tsp of five spice powder and 2tsp sugar.
Wrap the pork belly in foil with rind exposed. Leave it in the fridge overnight. Remember to keep the rind dry with no marinade on it as this will darken the rind. What we are doing here is drying the rind so that we can get very crispy crackling after roasting.
Preheat oven to 200°C. Take pork belly out of the fridge, remove foil and coat the rind with a thin layer of olive oil. Sprinkle 0.5 tbsp of salt over the rind.
Put a pan of water in the lower rung and the pork belly in the middle rung of the oven. Roast for 40 mins.
Increase oven temperature to 220°C. Transfer the pork belly to the top rung and top up the water in the pan if it has gone dry. Roast for another 10 mins.
Cut into bite-sized pieces. Serve as finger-food or as a side with rice/noodles. I served it with a sriracha dipping sauce.
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