Crispy Roast Pork Belly (Siu Yuk)
Roasted pork belly with crackling skin and tender meat, finished with a sweet-salty glaze. Restaurant-quality in 60 minutes with minimal hands-on time.
- Total time
- 65 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 lbs pork belly, skin-on (2-3 inch thickness)
- 2 tbsp salt
- 1.5 tsp five-spice powder
- 3 tbsp soy sauce
- 2 tbsp honey
- ½ tsp white pepper
Instructions
- 1
Preheat oven to 375°F. Score the pork skin in a crosshatch pattern, cutting 1/8 inch deep.
- 2
Pat the entire pork belly very dry with paper towels, then place skin-side up on a roasting pan.
- 3
Rub salt and white pepper all over the meat side; sprinkle five-spice evenly across the skin.
- 4
Roast skin-side up for 45 minutes. The skin should begin to blister and turn light golden.
- 5
Whisk soy sauce and honey in a small bowl until combined.
- 6
Brush the glaze over the skin and meat. Roast another 10–12 minutes until skin bubbles and darkens.
- 7
Remove from oven and let rest 5 minutes. Slice against the grain into 0.5-inch pieces.
- 8
Serve hot with steamed rice and vegetables, or as-is with the crispy skin as the centerpiece.
Tools you’ll need
- roasting pan (9x13 inch minimum)
- sharp knife for scoring
- paper towels
- small bowl
- whisk
- oven thermometer (optional but recommended)
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