Preparation time: 75 minutes
Servings: 6
If you like meat, then you will definitely love siu yuk! Try making this Chinese roast pork belly at home and enjoy its crisp skin and juicy and tender meat!
INGREDIENTS
- 1½ kg pork belly with rind
- 1 Tbsp vinegar
Marinade:
- 1½ Tbsp Shaoxing rice wine
- 1 Tbsp Chinese five-spice powder
- 1 Tbsp soy bean paste
- 1 tsp white pepper
- 1 tsp sugar
- ½ tsp salt
Kitchen tools:
- Needle meat tenderizer
- Brush
PREPARATION
Cleaning the pork rind: place the knife diagonally on the rind and carefully push the knife away from you. Clean the knife and repeat this step until most of the dirt is removed. Rinse.
Make deep cuts in the meat with a sharp knife. Pierce the rind with a needle meat tenderizer. Make sure the needles don’t touch the meat, and that you pierce the skin only. This will make the crust crispier. The more holes, the crispier the crust.
Put a pan filled with water on the stove. Once it is boiling, add the pork belly. Boil the meat for about 3 minutes, then take it out. Dry the rind well with a paper towel. Flip the meat and rub the meat with the marinade. The rind needs to remain dry. Put the pork belly uncovered in the fridge for 6 hours or an entire night. The cooled air will dry the rind.
Take the meat out of the fridge and let it reach room temperature. Brush the rind with vinegar, using a brush. Preheat the oven at 200°C and cover the oven tray with tin foil to save you some cleaning. Pack the meat tightly with tin foil and leave the top free. This way, the meat on the sides won’t burn.
Roast the meat for about 45 minutes, then remove the tin foil. Turn the temperature up to 240°C, or to the highest temperature of your oven. Roast the pork belly for about 30 minutes until done and until the rind is crispy. Is the rind not crispy enough to you? Then use the grill option at the highest temperature and grill for 5 additional minutes. Keep a close eye, because the pork belly may burn quickly.
Let the pork belly rest on a tray before cutting it.