Chinese crispy roast pork belly (脆皮烧肉 siu yuk) is a dish no meat lover can easily resist. The skin is roasted till golden and crispy, while the meat remains juicy and tender. It makes my mouth water when I think of it.
My recipe does not require rock salt crust like most recipes do. Making restaurant quality Chinese crispy pork belly is easier than you’d imagine!
Ingredients (Serves 4-5 people)
- 400-450g pork belly
- 1tbs cooking wine / rice wine
- 1tbs oyster sauce
- 1tsp sugar
- salt, pepper to taste
- 1tsp Chinese Baijiu / vodka
- 1/4tsp white or rice vinegar
- Rinse the pork belly, then place it into a pot. Pour in water enough to submerge the pork, add cooking wine. Bring to a boil, continue cooking for 10 minutes.
- Drain and pat dry pork belly with paper towel. Using toothpick / skewer / fork, prick lots of holes in pork skin, do not pierce the flesh.
- Flip pork belly, cut 2-3 lines on pork meat (only the meaty part, do not cut through). Evenly spread seasoning ingredients over pork meat.
- Wrap pork belly (skin side up) with aluminum foil
- Remove any sauce / spice on pork skin with paper towel, brush with mixture of baijiu / vodka and vinegar, refrigerate uncovered for at least 24 hours.
- To cook: place pork along with aluminum foil into the oven preheated to 200 C, roast for 40 minutes. Then transfer pork to upper baking rack (place a baking tray lined with aluminum foil beneath so that excess fat won’t damage oven), continue roasting at 220C, until skin is golden, bubbly, crispy, about 15 min.
- Let stand for 5 min to slightly cool down the pork, cut into smaller pieces and serve immediately
Serve with rice, or enjoy with condiments such as dijon mustard, sweet hot sauce. My love dipping crispy pork in sugar, so simple, but so good.