Crispy Fried Pork Belly (Siu Yuk) Recipe

Crispy Fried Pork Belly (Siu Yuk) Recipe 🐷🔥

(Ultra-crispy skin with juicy, flavorful meat—just like Chinese roast pork!)

Ingredients

Main:

• 1 kg (2.2 lbs) pork belly (thick, even fat layers)

• 1 tbsp vinegar (white or rice vinegar)

• 1 tbsp salt (for scrubbing)

• 1 tbsp rice wine (optional, for aroma)

Seasoning:

• 1 tsp five-spice powder

• 1 tsp white pepper

• 1 tsp sugar

• 1 tbsp soy sauce

For Crispy Skin:

• 1 tsp baking soda (optional, for extra puff)

• Coarse salt (to layer on skin before roasting)

Instructions

1. Prep the Pork Belly

1. Clean: Rub pork skin with 1 tbsp salt + vinegar to remove impurities. Rinse and pat very dry.

2. Score: Use a sharp knife to lightly score the skin (diamond patterns), but don’t cut into the meat.

3. Marinate: Mix five-spice powder, white pepper, sugar, and soy sauce. Rub on the meat side only (not skin). Refrigerate uncovered for 4+ hours (or overnight) to dry the skin.

2. Crisp the Skin

1. Poke Holes: Use a fork or skewer to poke tiny holes all over the skin (helps blistering).

2. Baking Soda Trick (optional): Rub ½ tsp baking soda on skin for extra crispiness.

3. Salt Crust: Place pork on a rack (skin up), cover skin with 1cm layer of coarse salt.

3. Roast & Fry

1. Roast First:

   • Bake at 350°F (180°C) for 45 mins (meat side down).

   • Remove salt crust, increase heat to 400°F (200°C), roast 20-30 mins until skin blisters.

2. Deep Fry (Optional):

   • For maximum crisp, fry skin-side down in 350°F oil for 1-2 mins until golden and bubbly.

4. Rest & Serve

• Let rest 10 mins, then chop into bite-sized pieces.

🔥 Pro Tips:

• Crispier Skin? Air-dry in fridge 24 hours before roasting.

• No Oven? Boil belly first (30 mins), then pan-fry skin-down until crispy.

• Dipping Sauce: Mix vinegar + sugar + chili for tangy contrast.

Serve with steamed rice or bao buns! 🍚✨

Enjoy your crunchy, juicy pork belly! 😋💛