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Crispy Pork Belly (Siu Yuk)
Cantonese roast pork belly (siu yuk) with a salt-crust method for perfectly crackled skin. Serves about 6.
- Prep
- 10 minutes
- Total
- 14 hours 10 minutes
- Makes
- 6 servings
Source: https://kwokspots.com/crispy-pork-belly/
Instructions
Preparation
Cut the pork belly into slabs of about 20 × 15 cm.
Make cuts about 1 cm deep into the meat side and season only the meat side with the five spice, brown sugar, garlic powder and salt.
Leave it uncovered on a wire rack in the fridge overnight, skin side up, so the skin dries out.
Salt crust
The next day, wrap the meat side tightly in an aluminium foil tray so only the skin is exposed; this keeps the meat from burning.
Brush the skin with the vinegar and cover it completely with the coarse salt (fine salt soaks into the skin).
Roasting
Roast at 150 °C for 1.5 hours. Use the oven, not the air fryer: its fan blows the salt away.
Remove all the salt and brush the skin with a thin layer of oil.
Crisp the skin in the air fryer at 230 °C for about 20 minutes (or in the oven at the highest fan setting) until puffed and crackled.
Serving
Cut into pieces and serve with hoisin sauce mixed 1:1 with water.