Chinese Crispy Pork Belly or Siu yuk is a Chinese style roasted meat traditionally seasoned with salt and vinegar in a charcoal furnace under high temperatures giving it that crisp skin and juicy and tender meat.
- 1 1/2 kg whole slab pork belly, skin on
- 1 1/2 tbsp white vinegar
- 300 g rock salt
- 2 tbsp Chinese cooking wine
- 2 tsp five spice powder
- 1 tsp white pepper powder
- 1 tsp salt
- Using a small sharp knife with a thin tip or an ice pick, prick lots of holes in the skin as many as you can. When you prick the skin, do it on a shallow manner and avoid piercing through until the fat later.
- Turn the pork belly down, rub the meat not the skin with Chinese cooking wine. Sprinkle all the dry rub ingredients then massage all over the flesh with your hands including the sides.
- Turn skin side up, place in a container. Dry the skin with paper towels then refrigerate uncovered overnight.
- Remove pork belly from the fridge then place in into a large sheet of aluminium foil. Fold the sides of the foil wrapping it snuggly around the pork with a 2 cm gap on top above the pork skin serving as the wall for the salt not to fall outside the skin surface.
- Transfer pork with foil into a baking tray then pat try the skin again with some paper towel to remove moisture from temperature drop.
- Brush skin with white vinegar then spread the rock salt on the skin making sure the salt is snugly secured on top and does not fall into the sides where the flesh is covered by the foil.
- Roast in a 180C preheated oven for 1 hr and 15 mins.
- Remove pork from oven, fold the foil down then remove the salt layer. You can reuse this later as a pork flavoured salt. Once salt is fully removed, remove pork from salt, transfer pork into the baking tray.
- Set oven to grill at 220C, place pork in the middle rack then grill for 20 to 25 minutes occasionally checking if the top is evenly golden brown. Grill until skin is golden and crispy.
- Remove from oven, let it rest for 10 minutes before cutting into serving pieces.