Crispy Roast Pork Belly (Siu Yuk)
Crackling-skinned pork belly with a thin layer of rendered fat and tender meat inside. The skin crisps under high heat while the flesh stays juicy—a Cantonese classic that feels restaurant-worthy.
- Total time
- 90 min
- Servings
- 4
- Calories
- 542
- Protein
- 38g
Ingredients
- 2 lb pork belly with skin on
- 1.5 tsp salt
- ½ tsp white pepper
- 2 tbsp soy sauce
- ½ tsp five-spice powder
- 3 cloves garlic cloves, minced
- ½ cup water
Instructions
- 1
Pat pork belly skin completely dry with paper towels, rubbing firmly until no moisture remains.
- 2
Using a sharp knife, score the skin in a crosshatch pattern 1/8 inch deep, spacing cuts 0.5 inches apart.
- 3
Combine soy sauce, five-spice, minced garlic, salt, and white pepper in a small bowl.
- 4
Rub spice mixture all over pork, especially into the scored skin. Place skin-side up on a roasting pan.
- 5
Pour water into the pan around (not over) the pork. Roast at 400°F for 45 minutes, skin-side up.
- 6
Increase heat to 450°F. Roast 15–20 minutes more until skin is deeply browned and blistered all over.
- 7
Pierce the skin with a fork—it should crackle and feel crispy, not soft. Rest 5 minutes before slicing.
- 8
Slice against the grain into 0.5-inch-thick pieces. Serve skin-side up with the pan juices.
Tools you’ll need
- rimmed roasting pan
- sharp chef's knife
- paper towels
- small mixing bowl
- meat fork
- oven thermometer
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