脆皮燒肉Crispy Roast Pork Belly (Siu Yuk)

Prep 40 min·Cook 1h 20m·Rest 12h 15m

1. 1You're here
   Step 1.

   Shave or scrape off any hairs on the skin with a sharp knife. Put the pork skin side down in a pan of boiling water (meat side out of the water) for 4 minutes.

   1.2 kg Skin-on pork belly, one even slab

   4 minBoil / blanch

   Mum's tip媽媽小貼士

   Blanching tightens and firms the skin so it can be pricked evenly and blisters more uniformly.
2. 2
   Step 2.

   While the skin is still warm, prick it all over with a meat-skin pricker or a bundle of bamboo skewers, as densely as you can, without going into the meat.

   1.2 kg Skin-on pork belly, one even slab

   Crispy-skin treatment

   Mum's tip媽媽小貼士

   Every hole is a vent for fat and moisture to escape, and every un-pricked patch stays leathery. This is the most important step.
3. 3
   Step 3.

   Turn the pork over. Score the meat side in a grid of cuts 2 cm deep and 3 cm apart.

   1.2 kg Skin-on pork belly, one even slab

   Knife work
4. 4
   Step 4.

   Mix the salt, sugar, five-spice, sand ginger, white pepper and rose wine and rub it into the meat side and cuts only.

   1½ tsp Salt1 tsp Sugar1 tsp Five-spice powder½ tsp Sand ginger powder½ tsp White pepper1 tbsp Rose wine (Mei Kuei Lu Chiew)1.2 kg Skin-on pork belly, one even slab

   Marinate

   Mum's tip媽媽小貼士

   Keep the rub off the skin: sugar on the skin burns black before it crisps.
5. 5
   Step 5.

   Wrap the meat and sides in a snug foil tray, leaving only the skin exposed. Wipe the skin clean and dry and brush with half the vinegar.

   1.2 kg Skin-on pork belly, one even slab2 tbsp White vinegar

   Crispy-skin treatment

   Mum's tip媽媽小貼士

   The foil keeps the meat juices from wetting the skin and stops the meat side drying out.
6. 6
   Step 6.

   Refrigerate uncovered, skin side up, so the skin dries out completely.

   1.2 kg Skin-on pork belly, one even slab

   12 hAir-dry

   Mum's tip媽媽小貼士

   At least 12 hours, ideally 24. The skin should feel dry and hard like leather. A fan blowing on it speeds things up.
7. 7
   Step 7.

   Heat the oven to 180°C (160°C fan, gas 4). Brush the skin with the remaining vinegar, then pack on a 5 mm layer of coarse salt to cover it completely.

   2 tbsp White vinegar250 g Coarse sea salt, for the crust1.2 kg Skin-on pork belly, one even slab

   Crispy-skin treatment

   Mum's tip媽媽小貼士

   The salt crust draws out the last moisture and insulates the skin while the meat cooks through slowly.
8. 8
   Step 8.

   Roast on a rack in the middle of the oven until the meat is cooked through.

   1.2 kg Skin-on pork belly, one even slab

   45 minRoast
9. 9
   Step 9.

   Take out the pork and lift off the salt crust (it comes away in a sheet). Brush away any remaining salt.

   250 g Coarse sea salt, for the crust1.2 kg Skin-on pork belly, one even slab

10. 10
    Step 10.

    Turn the oven to 240°C (220°C fan, gas 9) or use the grill, and roast on the upper shelf until the whole skin puffs into crackling.

    1.2 kg Skin-on pork belly, one even slab

    25 minRoastCrispy-skin treatment

    Mum's tip媽媽小貼士

    20–30 minutes. Turn the tray every 5 minutes; if a patch blackens before the rest blisters, cover just that patch with a scrap of foil.
11. 11
    Step 11.

    Check the meat reaches at least 75°C. Scrape off any blackened bits of skin with a knife.

    1.2 kg Skin-on pork belly, one even slab

12. 12
    Step 12.

    Remove the foil and rest the pork on a rack, skin side up and uncovered, for 15 minutes.

    1.2 kg Skin-on pork belly, one even slab

    15 min

    Mum's tip媽媽小貼士

    Covering it traps steam and softens the crackling within minutes.
13. 13
    Step 13.

    Turn the pork skin side down and chop through the meat first, then through the skin, into 2 cm strips and then bite-sized pieces.

    1.2 kg Skin-on pork belly, one even slab

    Knife work

    Mum's tip媽媽小貼士

    Skin side down stops the knife crushing the crackling. A heavy cleaver and one firm chop are best.