Roasted Pork Belly-Siu Yok

Have you ever considered trying to make Roasted Pork Belly at home? Well, I’d like to encourage you to have a go at it using my simple and easy recipe. Only a few ingredients are required i.e. 5-spice powder, salt, white pepper, and a few cloves of garlic. Bet you will enjoy the succulent meat and crackling pork skin. :-)

The crackling pork skin can sometimes be a bit tricky to achieve, as the oven temperature or the thickness of the pork belly skin affects the end result. So, if the crackling did not meet to your satisfaction during roasting, just heat up a wok or a pan on medium to high heat. Then, place the roasted pork belly, skin-side down, and soon, the skin will start crackling. Scrape off any charred bits with a knife and enjoy the meat with some beer or my favorite, some French red wine.


Roasted Pork Belly-Siu Yok
(Printable Recipe)

Ingredients

1 Pc (about 1.4 kg) Pork Belly, skin on
1 Tbsp Sea Salt
½ tsp Freshly Ground White Pepper
2 tsp 5 Spice Powder
4 Cloves Garlic, peeled and lightly crushed
Coarse Salt

Method

In a small bowl, combine the sea salt, white pepper, and 5-spice powder, mix well.

Carefully pour some boiling water onto the pork belly skin. The skin will shrink slightly and pat dry.

Make a few score on the meat with a sharp knife. Rub the meat all over with the sea salt mixture. Then push in the garlic into the meat. Refrigerate the meat, skin side up for at least 5 hours, or overnight. (Do not cover the meat.)

Preheat the oven to 200˚C (400˚F).

Make a few score on the skin and spread some coarse salt all over the skin. Roast the meat in the oven skin side up for about 40 minutes, and then remove the meat from the oven. Scrape off all the coarse salt and continue to roast the meat in the oven for another 25 to 30 minutes, or until the skin is crispy.

Let cool slightly before serving.

Serves 8-10