Craving melt-in-your-mouth pork belly with crackling skin so crispy it snaps? Then you've come to the right place! This recipe for Siu Yuk, the iconic Cantonese roast pork belly, simplifies the process, making this restaurant-quality dish achievable in your own kitchen. Forget complicated techniques and confusing instructions; we'll guide you through a surprisingly straightforward method that delivers unbelievably delicious results. Imagine the rich, savory flavor of perfectly roasted pork, balanced by a shatteringly crisp exterior – a true testament to the magic of simple ingredients and careful technique.
This easy-to-follow recipe breaks down the seemingly daunting task of preparing Siu Yuk into manageable steps, perfect for both seasoned home cooks and enthusiastic beginners. Ready to experience the ultimate pork belly perfection? Let's dive into the step-by-step process and create your own unforgettable Siu Yuk masterpiece.
Tools Needed
- Meat tenderizer with needles
- Knife
- Bowl
- Rack
- Pan
- Towel
- Oven
Ingredients
- Pork belly
- Salt: 2 tbsp
- Five spice powder: 2 tbsp
- Garlic powder: 1 tbsp
- White vinegar
- Ground bean sauce: 2 tbsp
- Sugar: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Boil the pork belly for about 2 minutes to clean and tighten the skin.
- Remove the pork belly from the water and use a meat tenderizer to beat the top (skin) area until tenderized.
- Cut small slits (about 1/4 to 1/2 inch deep) at the bottom of the pork belly.
- Mix salt, five spice powder, and garlic powder in a bowl. Rub the mixture onto the bottom, slits, and sides of the pork belly.
- Mix ground bean sauce and sugar. Rub this mixture onto the bottom, slits, and sides of the pork belly.
- Sprinkle salt on top of the skin. Refrigerate overnight.
Step 2. Season and Marinate
- Mix salt, five spice powder, and garlic powder in a bowl. Rub the mixture onto the bottom, slits, and sides of the pork belly.
- Mix ground bean sauce and sugar. Rub this mixture onto the bottom, slits, and sides of the pork belly.
- Sprinkle salt on top of the skin. Refrigerate overnight.
Step 3. Bake the Pork Belly
- Preheat oven to 375°F (190°C). Pat the top skin with a towel and rub white vinegar all over the skin.
- Place the pork belly on a rack over a pan with water in the bottom. Bake for 1 hour at 375°F.
Step 4. Crisp the Skin
- Switch oven to broil on high. Check every minute until the skin is bubbly and crispy.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- The salt draws out moisture, making the skin crispier.
- The water in the bottom pan prevents burning and helps steam the bottom of the pork belly.
Nutrition
- N/A
FAQs
1. How do I achieve the crispy skin on the pork belly?
The key is to dry the skin thoroughly before roasting, scoring it well, and roasting at a high temperature initially to render the fat and crisp the skin. Don't overcrowd the pan.
2. Can I use a different type of pork belly?
While a good quality pork belly with a thick layer of skin is ideal, you can experiment with other cuts. Just be aware that the cooking time and crispiness might vary.
With its perfectly balanced flavors and satisfying textures, your homemade Siu Yuk is sure to impress. This recipe proves that achieving restaurant-quality results is easier than you think. Enjoy the delicious rewards of your culinary efforts – happy eating!