Crispy Pork Belly (Siu Yuk)
Getting that puffy, crispy pork skin takes 2 days - you dry-brine it uncovered in the fridge overnight, then roast it under a salt crust that draws out moisture and makes the skin bubble up. The foil boat around the meat keeps it from drying out while the exposed skin gets all the heat.
Ingredients
For the Pork Belly & Rub
- 2.5 lbs skin-on pork belly
- 2 teaspoons table salt
- 1.25 teaspoons sugar
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon ground white pepper
- 2 teaspoons Shaoxing wine
- 1 tablespoon rice vinegar
- More table salt for the crust
For the Bok Choy
- 4 heads bok choy quartered
- 2 tablespoons neutral oil
- 2 cloves garlic finely chopped
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon light brown sugar
For Serving
- 2 cups cooked short-grain rice
Instructions
- Boil pork belly skin-side down for 1 minute, flip and boil 30 seconds more, then transfer to ice bath.
- Pat pork dry and scrape skin with back of knife to remove debris.
- Mix salt, sugar, white pepper, five-spice powder, and Shaoxing wine into paste.
- Score meat side in crosshatch pattern, apply spice paste avoiding skin.
- Place skin-side up on rack, refrigerate uncovered 12-24 hours.
- Preheat oven to 375F.
- Create foil boat around pork leaving skin exposed.
- Poke holes in skin with skewer, brush with rice vinegar, cover with salt layer.
- Roast 1.5 hours.
- Increase heat to 425F, remove salt crust, roast 10-15 minutes until skin is crispy.
- Rest pork 15 minutes.
- Sear quartered bok choy in oil 2-3 minutes per side.
- Add water, steam 3-4 minutes until tender-crisp.
- Mix soy sauce, vinegar, and brown sugar, pour over bok choy.
- Add garlic, cook 30 seconds until sauce reduces.
- Slice pork into cubes, serve over rice with bok choy.
Notes
Ensure skin stays completely dry during preparation for best crackling results.