Siu Yuk recipe is one of my favourite pork belly recipe, but it doesn’t have to be too complicated!
Ingredients
- 500 gr pork belly, in 1 piece (don’t cut into strips)
- 1 tsp Chinese five spice powder – make sure to not use all spice, or mixed spice, Chinese five spice is different. In doubt, use my links! [note: affiliate link]
- 1/2 tsp MSG
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1/2 tsp chicken powder
- 1/2 tsp baking soda
- 1 tsp rice wine vinegar (can swap with white vinegar)
Steps
Night Before
- Score pork belly skin if not already
- Put vinegar to the pork belly skin, distribute evenly
- Put baking soda to the pork belly skin, distribute evenly.
- Leave in the fridge, uncovered, overnight.
3.5 hours before eating
- Mix all spices above and rub it all over the pork
- Put the pork belly on top of a rack so the bottom is not touching the baking tray. Make sure there is a baking tray underneath the rack to catch pork fat drippings.
- If you want, you can add vegetables on the baking tray underneath the pork, they will catch the pork drippings and roast together!
- Switch on oven for 150 degrees Celsius (300F), and roast about 1.5 hours
- After 1.5 hours, add oil on top of the pork belly skin evenly and increase temperature to 180 deg C (350 F) for 30 mins
- Watch every 10 mins and make sure it doesn’t burn
- After 30 mins, increase the oven to 220C (400 F) for about 5-10 mins to crisp the crackling.
- Do not leave the oven and watch closely! Take it out before it burns.
- Switch oven off, take the pork belly out and rest for 1 hour before cutting up into slices/pieces.
- This ensures the meat can reabsorb the juice so the meat is not dry.
You can as always, just eat the delicious Siu Yuk it as it is, or incorporate it in nasi goreng (Indonesian fried rice) or noodles recipe!