dinner · dairy-free
Siu yuk crispy roast pork belly
Cantonese roast pork belly with five-spice meat and a blistered, crackling skin.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
You'll need: Oven, Skewers.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Boil belly skin-side down 5 minutes, then prick the skin all over densely with a skewer.
-
2
Rub the meat (not skin) with salt, five-spice, sugar and wine; refrigerate skin-up uncovered overnight to dry.
-
3
Wrap sides in foil, brush skin with vinegar and pack with coarse salt; roast at 180°C (350°F) for 1 hour.
-
4
Brush off the salt crust, raise oven to 230°C (450°F) (or broil) and roast until the skin puffs and crackles and the meat reaches at least 63°C (145°F), 20–30 minutes, watching closely.
-
5
Rest 15 minutes, chop into bars and serve with mustard.
