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252 Views· 31 May 2024

How to make Crispy Pork Belly | 脆皮燒肉


Daniel Chyi
4,946 Subscribers

Crispy Pork Belly, known as 脆皮燒肉 (Crispy Siu Yuk), is a popular Chinese dish characterized by its crunchy skin and tender, flavorful meat. Making this dish at home requires a few steps, but the result is well worth the effort. Here’s a detailed guide on how to prepare this delicious dish.

#### Ingredients:

- **Pork Belly:** 2 pounds with skin on
- **Salt:** 2 tablespoons
- **Chinese Five-Spice Powder:** 1 teaspoon
- **White Pepper:** 1 teaspoon
- **Shaoxing Wine:** 1 tablespoon
- **Vinegar:** 1 tablespoon
- **Baking Soda:** 1/2 teaspoon

#### Equipment:

- **Sharp Knife:** For scoring the pork skin
- **Roasting Pan:** To hold the pork belly while roasting
- **Wire Rack:** To elevate the pork belly above the pan
- **Aluminum Foil:** To wrap the pork belly during roasting
- **Paper Towels:** For drying the pork skin

#### Instructions:

1. **Prepare the Pork Belly:**
- **Clean the Pork:** Rinse the pork belly under cold water and pat it dry with paper towels.
- **Score the Skin:** Use a sharp knife to make shallow cuts across the skin, being careful not to cut into the meat. This helps the skin to crisp up.
- **Prick the Skin:** Use a meat tenderizer tool or fork to prick the skin all over. This step is crucial for achieving a crispy texture.

2. **Marinate the Meat:**
- **Seasoning Mixture:** In a small bowl, mix the salt, Chinese five-spice powder, and white pepper.
- **Rub the Meat:** Rub the seasoning mixture all over the meat side of the pork belly, avoiding the skin. Pour the Shaoxing wine over the meat side as well.
- **Dry the Skin:** Pat the skin dry again with paper towels.

3. **Dry the Pork Belly:**
- **Refrigerate:** Place the pork belly on a wire rack set over a baking sheet, skin side up. Let it air-dry in the refrigerator, uncovered, for at least 6 hours, or overnight if possible. This drying step is essential for achieving crispy skin.

4. **Prepare for Roasting:**
- **Preheat Oven:** Preheat your oven to 375°F (190°C).
- **Foil and Season:** Remove the pork belly from the refrigerator. Brush the skin with vinegar and sprinkle with baking soda to help it crisp up. Wrap the pork belly in aluminum foil, leaving the skin exposed.

5. **Roast the Pork Belly:**
- **Initial Roast:** Place the pork belly on a wire rack set over a roasting pan. Roast in the preheated oven for about 60 minutes.
- **Increase Heat:** After the initial roasting, increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes, or until the skin is golden and crispy.

6. **Final Touch:**
- **Broil if Necessary:** If the skin isn't crispy enough, you can turn on the broiler for a few minutes, keeping a close eye to avoid burning.
- **Rest the Pork:** Remove the pork belly from the oven and let it rest for 10 minutes before slicing.

7. **Serve:**
- **Cutting:** Use a sharp knife to cut the pork belly into bite-sized pieces. The skin should be crackling and the meat tender and juicy.
- **Garnish:** Serve with a side of hoisin sauce, soy sauce, or a mixture of sugar and vinegar for dipping.

#### Tips for Perfect Crispy Pork Belly:

- **Drying:** The key to crispy skin is ensuring that the skin is as dry as possible before roasting.
- **Scoring and Pricking:** Proper scoring and pricking of the skin help render out the fat and achieve a crackling texture.
- **Seasoning:** Avoid getting the seasoning on the skin, as it can draw out moisture and hinder crisping.
- **Broiling:** Be cautious when using the broiler to avoid burning the skin. Watch it closely.

By following these steps, you can achieve perfectly crispy and delicious 脆皮燒肉 (Crispy Pork Belly) at home. Enjoy this classic dish with family and friends, and savor the satisfying crunch and rich flavor that make it a favorite in Chinese cuisine.

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