Super Easy Crispy Pork Belly (Siu Yuk) Without Poking
Chinese · Organized from the video by Luveena Lee
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Ingredients · 4-5 servings
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Steps
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- 1
Arrange the lowest oven level with a pan filled with water.
- 2
Preheat the oven to 180°C.
🔥 180°C
- 3
Rub the meat side and bottom of the pork belly with the Shaoxing wine, five spice powder, and salt.
- 4
Layer the top (skin) of the pork belly with the 150 g of coarse salt evenly.
- 5
Place the pork belly on the highest rack in the oven and roast for 1 hour until the salt crust is hardened.
💡 Check the water in the bottom pan and add more if needed while baking.
⏱ 1 hour
- 6
Remove the pork belly from the oven, pull off the salt crust, and discard it.
- 7
Raise the oven heat to 240°C and roast the pork belly for another 40 minutes.
💡 Watch the pork after 20 minutes; stop when it is fully crispy.
🔥 240°C⏱ 40 minutes⏱ 20 minutes
- 8
Remove from oven and let set for 10 minutes, then cut and serve immediately.
⏱ 10 minutes
Tips
- Different oven brands may require different temperatures and times (e.g., 240°C for 40 mins or 220-230°C for 30 mins).
- The salt crust helps achieve crispy skin without the need to poke holes in the skin first.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Luveena Lee on YouTube