The Crispy Pork Belly (Siu Yuk) My Dad's Made 100,000 Times

Ingredients

• 737 g (1.625 lb)pork belly
• 15 ml (1 tbsp)salt
• 5 ml (1 tsp)white rice vinegar
• 120 ml (½ cup)water
• 2.5 ml (½ tsp)five-spice powder
• 1.7 ml (⅓ tsp)black pepper
• 1.25 ml (¼ tsp)white pepper
• 5 ml (1 tsp)garlic salt
• 2.5 ml (½ tsp)salt
• 10 ml (2 tsp)ground bean sauce
• 5 ml (1 tsp)sugar

Instructions

1. 1

   Parboil the pork

   Put 475 ml (2 cups) of water, or just enough to cover the pork belly, in a pan or wok. Bring it to the boil over high heat.

2. 2

   Cool the skin

   Lift the parboiled pork belly out of the boiling water and place it in a bowl of cold water.

3. 3

   Slash the meat

   Turn the pork skin-side down. Make two long cuts in the meat, stopping short of the skin.

4. 4

   Salt the skin

   Scatter the tablespoon of salt over the skin and rub it across the surface. Leave for 5 minutes, until the skin looks shiny and damp. Wipe away the salt and moisture with kitchen paper, or scrape them off carefully with a knife.

5. 5

   Prepare to roast

   Take the chilled pork belly out of the refrigerator. The skin should feel very dry, almost hard to the touch, and the pork is then ready to roast.

What is siu yuk?

Siu yuk is Cantonese-style roast pork belly, known for the contrast between crisp skin and juicy meat. It is often served in bite-sized pieces with rice or alongside other dishes.

This recipe focuses on getting the skin dry before roasting. Parboiling, salting and chilling each prepare it for a crisp finish, while slashes in the meat allow seasoning to reach beyond the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 13g protein, 3g carbs, 70g fat.

Pork belly supplies most of the energy and fat, while its protein comes mainly from the pork. Rice, if served alongside, adds most of the meal's carbohydrates; a serving of greens can add colour and balance the plate.

The pork and seasoning

Pork belly: Choose a piece with distinct layers of meat and fat, and keep the skin intact. The recipe gives a weight of about 737 g.

Seasonings: Five-spice, black and white pepper, garlic salt, ground bean sauce and sugar provide a savoury, aromatic mix. The listed ingredients do not specify exactly when to apply this mixture, so follow the source recipe for that detail.

Why parboil first?

The brief boil is the first preparation stage before cooling and seasoning. Use enough water to submerge the pork, as the method specifies, even though the ingredient list gives a smaller quantity.

Cold water cools the surface after parboiling. Handle the pork carefully when transferring it, then make the cuts on the meat side without piercing the skin.

Dry skin is the key

Salt treatment: Rubbing salt over the skin draws out surface moisture. After 5 minutes, wipe or scrape away both the salt and the dampness.

Chilling: The method calls for refrigerating the pork until the skin is very dry and almost hard to the touch. That tactile cue matters more here than a fixed drying time, which the recipe does not provide.

Roasting and doneness

The supplied method ends when the pork is ready to roast; it does not give an oven temperature, roasting duration or doneness test. Use the original publisher's full roasting instructions rather than guessing at these details.

For a finished roast, the skin should be crisp and the pork cooked through. Resting before cutting can help keep the juices in the meat, though the supplied method does not specify a resting time.

Serving ideas

Rice: Serve slices with plain steamed rice to soak up the savoury juices without competing with the crisp skin.

Fresh sides: Add quickly cooked greens or a sharp, lightly dressed vegetable side for contrast. Cut the pork just before serving so the crackling stays at its best.

Recipe notes & tips

• Use a bowl of cold water to cool the pork after parboiling.
• Make the two slashes on the meat side and stop before reaching the skin.
• Leave the salt on the skin for the full 5 minutes before wiping it away.
• Dry the skin thoroughly after removing the salt and moisture.
• Wait until the skin feels very dry before moving on to roasting.
• Check the original recipe for roasting temperature and timing, which are not included in the supplied method.

Variations

• Extra pepper: Increase the black or white pepper slightly for a more peppery seasoning.
• More five-spice: Add a little more five-spice powder for a stronger aromatic note.
• Rice plate: Serve sliced pork over steamed rice for a simple meal.
• Greens on the side: Add blanched or stir-fried greens alongside the pork.
• Tangy accompaniment: Offer a sharp, lightly dressed vegetable side to contrast with the rich pork.

Common mistakes to avoid

• Cutting through the skin: Stop the slashes in the meat before they reach the skin.
• Skipping the cold water: Cool the pork after parboiling before preparing the meat side.
• Leaving salt on the skin: Wipe or scrape it off after 5 minutes so the surface is not left coated.
• Roasting damp skin: Dry it thoroughly and wait for the firm, almost hard feel described in the method.
• Guessing the roast time: The supplied instructions do not include oven settings or timing, so consult the publisher's full method.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat until piping hot; the skin may soften, so use an oven or air fryer to help it crisp again rather than a microwave.

Frequently asked questions