Slow Roasted Crispy Pork Belly (Siu Yuk, 脆皮烧肉)

Ingredients

• 1.4 to 1.8 kg (3 to 4 lb)whole slab of pork belly, skin on
• 2.5 to 5 ml (1/2 to 1 teaspoon), depending on the size of the pork bellysalt
• 120 ml (1/2 cup)light soy sauce, or soy sauce or tamari for a gluten-free option
• 60 ml (1/4 cup)oyster sauce
• 60 ml (1/4 cup)Shaoxing wine, or dry sherry for a gluten-free option
• 2 clovesgarlic, minced
• 15 ml (1 tablespoon)sugar
• 2.5 ml (1/2 teaspoon)coarsely ground black pepper
• 2.5 ml (1/2 teaspoon)five-spice powder
• To tastemustard, Sriracha or another hot sauce, or plum sauce, for serving

Instructions

1. 1

   Mix marinade

   Choose a shallow dish large enough to hold the pork belly. Add the soy sauce, oyster sauce, Shaoxing wine, garlic, sugar, black pepper and five-spice powder, then stir to combine.

2. 2

   Score the skin

   Pat the pork skin completely dry with kitchen paper. With a sharp knife, score it in a crosshatch pattern, aiming to cut through the skin without piercing the fat.

3. 3

   Marinate overnight

   Carefully place the pork in the marinade, keeping the skin above the liquid. The marinade should reach the sides of the meat without wetting the skin. Refrigerate uncovered overnight or for up to a day.

4. 4

   Prepare the oven

   Heat the oven to 200°C. Line a baking tray with foil, set a wire rack on top and place the pork on the rack.

5. 5

   Salt the skin

   Spread a layer of salt evenly over the entire pork skin.

6. 6

   Roast slowly

   Roast at 200°C for 30 minutes. Reduce the oven to 150°C and bake for a further 2 hours.

7. 7

   Crisp the crackling

   Raise the oven temperature to 230°C and roast for another 30 to 45 minutes, until the skin is completely crisp.

8. 8

   Rest the pork

   Move the pork to the worktop and loosely cover it with foil. Cut a cross in the foil to let steam escape and help keep the crackling crisp. Rest for 10 to 15 minutes before serving; if you are not serving it straight away, it can instead be kept in the oven at its lowest setting.

9. 9

   Serve warm

   Serve the pork hot or warm with your preferred dipping sauce.

10. 10

    Store leftovers

    Refrigerate leftover pork for 3 to 4 days.

11. 11

    Reheat gently

    Heat the oven to 200°C. Separate the skin from the meat. Put the skin in a baking dish in a single layer in the middle or upper part of the oven, and wrap the meat in foil and place it in the lower part. Bake for 10 to 15 minutes, or until the skin bubbles and starts to darken.

What is siu yuk?

Siu yuk, or Chinese roast pork, is known for its contrast of tender, savoury meat and crisp pork skin. This version uses a whole slab of skin-on belly, marinated before roasting.

The dish is associated with Cantonese roast meats. Here, a seasoned marinade flavours the meat while keeping the skin out of the liquid, and a final blast of high heat crisps the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 798 calories, 15g protein, 3g carbs, 80g fat.

Most of the energy and fat in this serving come from the pork belly, which also supplies the protein; the marinade contributes a small amount of carbohydrate from its sugar and sauces. Serve with vegetables or a light side to balance the rich pork.

The marinade and skin

Marinade: Soy sauce, oyster sauce, Shaoxing wine, garlic, sugar and spices bring salty, aromatic and lightly sweet notes to the pork. Tamari and dry sherry are listed as alternatives for a gluten-free version.

Dry skin: Pat the skin thoroughly before scoring it, and keep it above the marinade in the dish. Wet skin is harder to crisp, so take care not to splash marinade over it.

Scoring the belly

Crosshatch: Make neat cuts through the skin with a sharp knife, stopping short of the fat. The scoring gives the skin room to crisp as it roasts.

Salt layer: Cover the skin evenly with salt before it goes into the oven. The recipe uses an amount adjusted to the size of the pork belly.

Why the roast has three stages

First heat: The initial 30 minutes at 200°C starts the roasting process. Lowering the oven to 150°C for 2 hours gives the larger piece time to cook through more gently.

Final heat: The last 30 to 45 minutes at 230°C is for crisping the skin. Watch for the surface to become completely crisp, as the time can vary with the cut and oven.

Resting and serving

Rest: Leave the pork for 10 to 15 minutes under loosely tented foil after roasting. Cutting a cross in the foil lets steam escape and helps protect the crackling.

Sauce: Serve the pork hot or warm with mustard, Sriracha or another hot sauce, or plum sauce. Keep dipping sauce on the side so diners can choose how much to use.

Planning the timing

Overnight: The pork needs to marinate uncovered in the fridge overnight, or for up to a day. This marinating time is separate from the listed total time.

Oven time: Allow for the 30-minute first roast, 2-hour lower-temperature bake and 30 to 45-minute crisping stage, followed by the rest. The final crisping stage is guided by the skin's texture as well as the clock.

Recipe notes & tips

• Dry the skin carefully before scoring and marinating.
• Keep the skin above the marinade rather than letting it sit in the liquid.
• Use a sharp knife and avoid cutting through the fat when scoring.
• Spread the salt evenly so the whole skin is covered.
• Judge the final roasting stage by the crispness of the skin as well as the time.
• Cut a cross in the foil covering during the rest to let steam escape.

Variations

• Gluten-free option: Use tamari and dry sherry as the listed alternatives, and check the oyster sauce label.
• Choose a dipping sauce: Serve mustard, Sriracha or another hot sauce, or plum sauce on the side.
• Adjust the salt: Use an amount within the stated range to suit the size of the pork belly.
• Scale the slab: Use a 1.4 to 1.8 kg piece of skin-on pork belly as specified.
• Change the heat: Replace Sriracha with another hot sauce for dipping.

Common mistakes to avoid

• Wet skin: Pat it thoroughly dry before scoring and keep it clear of the marinade.
• Cuts through the fat: Score the skin without piercing the layer beneath it.
• Skin under the marinade: Position the pork so the liquid reaches the sides but not the skin.
• Uneven salt coverage: Spread the salt over the whole skin before roasting.
• Skipping the slow stage: Keep the pork at 150°C for the full 2 hours before raising the heat.
• Trapping steam while resting: Loosely cover the pork and cut a cross in the foil.

How to store

Refrigerate leftover pork for 3 to 4 days. To reheat, separate the skin from the meat, place the skin in a single layer in a baking dish, and wrap the meat in foil; heat both at 200°C for 10 to 15 minutes, until the skin bubbles and starts to darken.

Frequently asked questions