Crispy Roast Pork Belly Chinese Style (Siew Yuk)

Submitted by Anna

I love the Chinese roast pork that comes with crispy crackling attached to the juicy meat. But living outside Asia means that can be quite hard to get hold. Industrial pork roasting involve roasting the whole pig then cut into smaller pieces for sale. We can't possibly do that at home so I have tried roasting just the pork belly by using a friend's recipe and it turned out not too bad.

It is roasted pretty much the same way as the western way of roasting pork joint, except for some slight difference in the marinade.

Ingredients:

  • 1 kg pork belly with skin
  • 1 tablespoon Shaoxing wine
  • A bowl of coarse sea salt

Marinade:

  • 2 teaspoon fine sea salt
  • 1/8 teaspoon sugar
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon 5-spice powder

Preparation:

  1. Clean the pork belly thoroughly and remove any dirt and/or hair remaining on the skin. Place the pork belly into a large pot of hot boiling water for about 10 minutes. Remove from water and rinse under the tap.
  2. Cool and pat dry the pork belly and score small openings on the skin with a sharp knife. Rub the Shaoxing wine all over the meat.
  3. Mix the marinade ingredients together and rub it evenly onto the pork belly. Place it over a rack to air dry for about 5 hours.
  4. Heat the oven to 230°C.
  5. Using a big piece of foil, wrap the pork belly closely except the skin side, and leaving extra foil of about 1-2 inches above the top of the meat.
  6. Cover the skin side with a layer of corse sea salt. Place the wrapped meat in the oven and cook for 50 minutes.
  7. Take the meat out from the oven and remove the layer of salt. Reduce the heat to 210 and return the meat to the oven to cook for a further 25 minutes, or till the skin is crackling crispy.
  8. Remove from heat, let it stand for at least 10 minutes before slicing and serving it.

Versatility Note:

  1. When purchasing pork belly, pick one that has various layers of meat: a good mix of fat and lean parts. If buying from a butcher, you can customise the cuts you want. If possible get them to cut it into a square shape for easy cooking.
  2. Roasting with the layer of salt is to make sure that moisture is drawn out from the skin so that the crackling will be crispy.