siu yuk

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.

You gotta make this Ultra-Crispy Instant Pot Pork Belly (Roasted Pork Belly) aka Siu Yuk (Chinese: 燒肉). Easy to make with few pantry ingredients. Super juicy, tender, flavorful meat top with ultra crunchy crackling skin. You&#039;ll be addicted to this super tasty bite of heaven!

Instant Pot Crispy Pork Belly

pork

(250 milliliters) cold water

(23.5 grams) garlic cloves (, crushed)

(15 milliliters) regular soy sauce

(12 grams) fine sea salt or table salt

(3.5 grams) five spice powder

(5 grams) granulated sugar

½ teaspoon (1.9 grams) white pepper

(30 milliliters) shaoxing wine ((optional))

salt

(2.5 grams) baking powder

(15 milliliters) vegetable oil

Score Pork Belly: Use a sharp knife to lightly cut (~2mm into the meat) lines diagonally across the meat side of the pork belly, then cut lines diagonally across in the opposite direction (see photo).

Pressure Cook Pork Belly: Add 2 tsp (12g) fine salt, 2 tsp (3.5g) five spice powder, 1 tsp (5g) granulated sugar, ½ tsp (1.9g) white pepper, 1 tbsp (15ml) regular soy sauce, 6 crushed garlic cloves, 2 tbsp (30ml) Shaoxing wine, and 1 cup (250ml) cold water in Instant Pot. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Try to make sure the skin is not submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position.1&quot; Thick Pork Belly: Pressure Cook at High Pressure for 19 minutes + 15 minutes Natural Release1.25&quot; Thick Pork Belly: Pressure Cook at High Pressure for 22 minutes + 15 minutes Natural ReleaseTurn the Venting Knob to Venting Position. Open the lid.

Prep Pork Belly Skin: Remove &amp; place the pork belly on a chopping board. Pat pork skin really dry with paper towels. Use a fork to poke holes all over the pork skin. *Pro Tip: The holes should only penetrate the skin and the fat part of the pork belly. Poke as many holes as you can for maximum crunchy cracklings. Pat the skin really dry again with paper towels. Mix ½ tsp (3g) fine salt and ½ tsp (2.5g) baking powder together. Sprinkle the baking powder mixture all over the skin, then brush a few layers of vegetable oil on the skin.

Broil in Oven/Air Fryer: *Pro Tip: It&#039;s best to broil the pork belly before cutting it into serving size, so the pork belly can retain more moisture.Option 1 - Oven/Toaster Oven: Place the pork belly (skin side up) on an oven tray, then place the oven tray on the top rack. Use the &quot;Broil&quot; function (or Airfry setting), set Temperature to 400°F - 425°F. Broil pork belly until the skin is golden brown, bubbly, very crunchy. *Note: Depending on your oven, this process will take roughly 18 - 25 minutes.Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the pork belly (skin side up) on the air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press &quot;Broil&quot; button, set Temperature to 400°F and Cooking Time to 20 minutes.*Note: You&#039;ll need to broil for an extra 10 - 12 minutes, which means the total cooking time will take roughly 30 - 32 minutes. *Pro Tip: You can open the lid to check the progress. The pork belly skin should be golden brown, bubbly, and crispy.

Serve Crispy Pork Belly: Place Crispy Pork Belly on a chopping board and let it cool down a bit. Chop it up into tasty bite sizes! You can serve them with rice, hoisin sauce, and yellow mustard on the side. Enjoy these addictively delicious Cantonese Roasted Pork~

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

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.

Top 3 siu yuk recipes from across the web

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Siew Yoke (Roast Pork Belly)

Instant Pot Crispy Pork Belly

Pan Fried Crispy Pork Belly

Top 3 siu yuk recipes from across the web

The most viewed siu yuk 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)

Instant Pot Crispy Pork Belly

Pan Fried Crispy Pork Belly

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