Crispy Cantonese-Style Roast Pork Belly (Siu Yuk)

If you've ever had roasted suckling pig, this is kinda like a mini version of that - crispy pork skin with an under layer of tender, unctuous fat followed by melt-in-your mouth perfectly-seasoned meat. Often found in Chinese roast/BBQ meat shops and restaurants, along with roasted duck, chicken, char siu, etc., this delectable dish is surprisingly simple and easy to make at home. This recipe is my adaptation of the version from the always excellent Woks of Life https://thewoksoflife.com/cantonese-roast-pork-belly/

INGREDIENTS: 

3 lb. slab of pork belly with skin on

2 tsp. Shaoxing wine

Seasoning Blend:

2 tsp. salt

1 tsp. sugar

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. five spice power

1/4 tsp. white pepper

1 1/2 tsp. rice wine vinegar

1/2 cup coarse sea salt

Cilantro leaves for garnish (optional)

Chinese mustard or honey mustard, for dipping

1. Rinse the pork belly and pat dry with paper towels. Place the pork belly skin-side down on a tray or chopping board, then rub the Shaoxing wine into the meat side only. Sprinkle the seasoning blend evenly over the meat side.

2. Turn the pork belly over, then poke as many holes as you can (using a fork, metal skewer, or in my case, a double-pronged corn cob holder) throughout the skin. This will help it to help crisp up during roasting.

3. Place the pork on a rack or tray in the frig, skin side up, uncovered, for at least 12 hours, preferably 24 hours, to let it dry out. 

4. Preheat the oven to 375F. Place a large sheet of heavy duty aluminum foil on a baking tray, center the pork belly on top, then fold the foil around to create a snug rectangular 1" high box around the pork. 

5. Use 2 metal or bamboo skewers to skewer the pork belly lengthwise (to keep it from curling during roasting). Brush the rice wine vinegar over the pork skin. Pack the sea salt in an even layer over the pork skin then roast for 1 1/2 hours. 

6. Remove the pork from the oven. Move the oven rack to the lowest level, then turn the heat up to 440F.

7. Remove the salt layer from the top of the pork belly (use a brush and/or paper towels). Remove the pork to a chopping board; place the foil on the bottom of the baking sheet then top with a rack; put the pork onto the center of the rack and return to the oven. Roast for 10-15 minutes, turning the baking sheet around halfway through the cooking time. Watch the roast throughout the roasting time to make sure it doesn't burn. 

8. Remove the pork from the oven and let rest for 15 minutes; place on a chopping board, remove the skewers, and cut into 1 1/2" cubes with a cleaver. Plate and serve with mustard on the side. Garnish with cilantro leaves, if desired.

3 lbs. pork belly with skin

Rub the meat side of the pork belly with Shaoxing wine

Seasoning blend

Rub the seasoning blend on the meat side. 

Turn the pork over and poke as many holes as you can in the pork skin. You can use metal or bamboo skewers, but I like to use a 2-pronged corn cob holder for the job. Place the pork belly on the rack in the frig, uncovered, for at least 12 hours up to 24 hours. 

After 12-24 hours, take the pork out of the frig and place on a foil-lined baking sheet. Run 2 bamboo or metal skewers through the pork belly lengthwise to keep it from curling during roasting; brush the skin with rice vinegar.

Sprinkle the coarse sea salt over the pork belly skin and spread evenly to coat. Bring the sides of the foil up along the sides of the pork to form a snug rectangular box. Roast at 375F for 1 1/2 hours.

After 1 1/2 hours, remove the pork from the oven and brush off the coating of sea salt from the pork skin. In the meantime, adjust the oven rack to the lowest position and crank the heat up to 440F.

Place another sheet of foil on the baking sheet and top with a rack; place the desalted pork belly onto the center of the rack. Roast at 440F for 10-15 minutes, rotating the baking sheet halfway through. Keep an eye throughout the cooking time to make sure it doesn't burn.

When the skin is super crispy and browned, remove from the oven, then let the pork rest for 15 minutes before cutting them into 1 1/2" squares. 

Serve with sweet hot Chinese mustard or honey mustard