siew yoke

Easy to prepare Siew Yoke (Roast Pork Belly) with a perfectly crisp crackling. Delicious served with steamed rice and perfect for any occasion or festival.

Siew Yoke (Roast Pork Belly)

lb slab pork belly (with skin (900 grams))

tsp salt

five-spice powder

½ tsp ground pepper

tbsp white distilled vinegar

tbsp kosher salt (/ coarse salt)

Scrape pork belly skin with knife to remove impurities. Rinse and drain.

Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes. Flip pork belly and allow it to blanch for another 5 minutes. Remove and pat dry with paper towels.

Combine salt, five-spice powder, and pepper in a small bowl.

Place pork belly skin side up on a tray. Pierce the skin all over with a fork.

Flip the pork belly over. Using a sharp knife cut several lines about ¼ inch deep and 1 inch apart along the length of the pork belly.

Pat dry rub evenly over the meat and sides of pork belly.

Place a wire rack on a baking tray. Transfer the pork belly skin side up onto the wire rack. Pat dry skin with paper towels. Allow it to dry uncovered overnight in the refrigerator.

When ready to roast, brush skin with vinegar. Then sprinkle kosher (coarse) salt over the top.

Pour just enough water to cover the base of the tray without wetting the pork belly. Roast in a 375°F (190°C) oven for 50 minutes. Remove from oven.

Move oven rack with mittens to the top most level close to the broiler. Return meat to the rack. With the oven door slightly ajar, turn oven to broiler (grill) setting. The pork belly skin will start to blister. Continue to broil (grill) for approximately 5 to 10 minutes or until skin is evenly blistered. Remove when done.

Allow roasted pork belly to rest for 10 minutes. Remove charred bits by scrapping with a knife. Cut into bite size pieces.

Serve immediately with mustard and sweet chili sauce if desired.

Make this quick and easy Pan Fried Crispy Pork Belly in 40 minutes. Only 4 ingredients and just as tasty as the oven roasted version.

Pan Fried Crispy Pork Belly

pork

salt ((divided))

Cut pork belly into 4 strips of about 6 in x 1½ in each. Then, scrape each piece of pork belly rind with knife to remove impurities. Rinse and drain.

Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes**. Flip pork belly and allow it to blanch for another 5 minutes**. Remove and place pork belly skin side up on a tray.

Combine 1 teaspoon salt, pepper, and five-spice powder  in a small bowl.

Pierce the pork belly skin all over with a fork. Pat dry with paper towels.

Pat dry rub evenly over the meat and sides of pork belly. Rub remaining 1 teaspoons salt evenly onto the rind.

Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes.  Do the same for the other two sides.

Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes.  If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle.

Remove and chop into smaller pieces. Serve immediately.

The easiest Chinese crispy pork belly recipe that gives you those beautiful cracklings. Truly no fuss recipe. Never fails to give you those nice crispy cracklings EVERY TIME! You can use an oven or air fryer to cook.

The Easiest Crispy Roast Pork Belly (Siu Yuk / Sio Bak) - Salt Crust Method

1.5 kg pork belly (with skin still attached)

Cooking oil (for brushing)

salt table salt))

Rock salt / Coarse salt ((recommended). See notes 3)

Tbsp shao xing wine/dry sherry

tsp Chinese five-spice powder

Tbsp brown sugar

Salt

Aluminum foil ((heavy duty))

Apple cider vinegar (or regular white vinegar)

Try to get pork belly with smooth and even skin as much as possible. The one without much wrinkles and folds. Those areas tend to have not much crackle because they dip down and don&#039;t get much exposure to the heat, which is the key to get the good cracklings

Choosing the pork:

If you plan to use an air fryer, you may need to choose a smaller size pork belly so it fits into your air fryer

Mix the wine, brown sugar, five-spice powder (if using) and salt in a small bowl. Place the pork belly in a container and gently pour in the marinade and use your hand to kinda rub the marinade into the meat and leave the skin out. Once you are done, pat the skin dry and put it in the refrigerator without cover for at least 8-12 hours. The drier the skin, the better the cracklings are going to be

To prepare the day before:

When ready to be roasted, preheat your oven to 350 F (180 C). Line your baking sheet with heavy-duty aluminum foil. Place another one to two layers of heavy-duty aluminum foil on top . Transfer the pork belly to the aluminum foil and fold all the sides up, leaving about 1/2-inch on top

Brush a thin layer of apple cider vinegar on the skin. Very gently pour the salt on top of the skin to form about 1/4-inch of salt layer, if using fine salt. Use your hands to keep the aluminum foil as close to the pork as much as possible while pouring the salt to minimize any gap to prevent salt dripping through the gap too much (that will make the pork very salty especially if you use fine salt). I highly recommend using rock salt for this reason, especially if you are going to cook with an air-fryer, less messy

If you use rock salt, cover the surface of the skin evenly, leaving no gap

When ready to roast the pork:

Pop it into the oven, 3rd rack from the top (middle of the oven) and let it roast for the next 1 hour and 30 minutes

After 1 hour and 30 minutes, remove from the oven. If you used fine salt, the salt will form a crust. Gently remove the crust of salt off the skin. If you use rock salt, they crusted but won&#39;t form sheet of crust. Use a knife to gently scrape the rock salt off from the top and the sides if any

Change to a new aluminum foil and brush off the salt from the side and underneath the meat with some vinegar or apple cider vinegar. Wrap it back up as you did before. Brush the skin with some cooking oil evenly. Carefully fold the aluminum foil down to expose the skin this time while covering the meat part to retain moisture

To cook in the oven:

The pork shrinks after cooking and the surface may become uneven. If this is the case, you can ball up some aluminum foil and tuck under the meat to prop any area that dip down so the surface is level and gets even heat distribution. If it doesn&#039;t get expose much to the heat, it won&#039;t crackle and you will just get area with no crackles and those areas are rubbery and tough

Place the pork belly at the lowest rack or start with 2nd lowest rack of the oven and turn the broiler to a low setting (this is about 450 F or the highest heat your oven can get to if you don&#39;t have broiler function). This is the part when the cracklings start to form. Watch it carefully, as you don&#39;t want them to burn. Some spots may get burn quicker than the others, I use aluminum foil to cover the part that has crackled and started to get burn or you can move it down further from the fire. Let it broils until you are happy with the cracklings, may take 10-15 minutes or longer. Remove from the oven and let it sit for at least 10 minutes before slicing

Level the surface of the meat if necessary:

Remove the basket from the air fryer if you need to so the pork belly can fit into the air fryer. Preheat the air fryer at 375 F (190 C) for 5 minutes. If you don&#039;t need to, then just leave the basket in there. Put a metal trivet inside and put the pork belly on top. Close the air fryer and let the pork belly cook for the next 40 minutes or until it&#039;s cooked through

WARNING: If you use fine salt, the salt will fly all over inside the air fryer at the beginning, but will settle down as the time goes and the salt forms crust. This is the part I don&#39;t like about cooking it in the air fryer, but the mess is not as bad as I thought

After 40 minutes, carefully remove the pork belly from the air fryer and gently remove the salt crust. If too much salt has fallen through the cracks on the side during cooking, change to a new aluminum foil. Brush off any excess salt on the skin and at the bottom of the pork belly. Brush with some vinegar to minimize of the saltiness. Wrap it back up as you did with an aluminum foil

Fold the aluminum foil down to expose the skin. Brush the skin with some oil. Put it back on top of the trivet inside the air fryer and let the skin crackles at 375 F (190C) for 15-20 minutes or until you are happy with the crackles

If cooking with an air fryer:

Carefully unfold the aluminum foil down and remove the pork onto a chopping board. Discard the extra oil collected in the foil during baking. You can use apple cider vinegar to brush the sides of the pork belly to get rid of any excess salt that might get in the gap when you pour the salt earlier

When ready to slice them, I found it easier to turn the skin side down on the chopping board and slice while applying gentle pressure on the knife to break off the pieces. Serve with your favorite chili sauce or on its own

To serve:

https://content.jwplatform.com/videos/k4QaxzTk.mp4

The easiest Chinese crispy pork belly recipe that gives you those beautiful cracklings. Truly a no-fuss recipe. Never fails to give you those nice crispy cracklings EVERY TIME! You can use an oven or air fryer to cook.

The Easiest Crispy Roast Pork Belly (Siu Yuk – Sio Bak)

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Siew Yoke (Roast Pork Belly)

Pan Fried Crispy Pork Belly

The Easiest Crispy Roast Pork Belly...

Top 3 siew yoke recipes from across the web

The most viewed siew yoke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Siew Yoke (Roast Pork Belly)

Pan Fried Crispy Pork Belly

The Easiest Crispy Roast Pork Belly...

The most viewed siew yoke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine