Cantonese "Siu Yuk" Roast Pork Belly
Ancient Cantonese barbecue techniques create rich, succulent pork under intensely savoury crispy crackling skin. A special occasion meal from my childhood.
Servings: 6
Ingredients
- 2 lb boneless skin-on pork belly
- 2 tbsp salt
- 3 tbsp ground white pepper
- 3 tbsp five spice powder
- 1 tbsp rice wine vinegar
Instructions
- Place pork belly into a pot with cold water and bring to a simmer.
- Simmer pork for several minutes, then drain and allow to cool on a rack.
- When cool enough to handle, pierce the skin of the pork belly all over with a fork or a knife.
- Rub the pork belly all over with salt, white pepper and five spice powder. Brush the skin with vinegar.
- Refrigerate the pork belly overnight, uncovered, on a rack.
- To cook, preheat the oven to 180C/350F. Roast the pork uncovered for 1-2 hours until the skin is puffed up. In the meantime, make rice and vegetables.
- Cut the roasted pork belly into bite sized pieces. Serve hot.