Chinese Roast Pork (Siu ji yuk)
One of my favorite Chinese dishes: crispy skinned roast pork belly. Surprisingly, there’s no real American counterpart to this, delicious as it is, though the Philippines have a version of this as well.
Active time: 15 minutes
Total time: 1 hour 15 min
- 2 lbs pork belly with skin on
- 1 tsp rock salt
- 3 tsp salt
- 2 tsp sugar
- 1/2 tsp five spice powder
- 2 tsp pepper
- Use a knife to scrape any impurities or hair from the pork belly
- Preheat your oven to broil (or 400*F)
- Boil the pork belly until the skin is soft and the meat is about 70% done (it’s okay if you cook it all the way through also, I did that accidentally!)
- While the pork is boiling, combine table salt, sugar, five spice, and pepper. Set aside.
- Use a fork or skewers to poke shallow holes all over the skin. Try not to puncture down into the layer of fat below the skin, as this will make the next step harder. These holes are what allows= the oils to escape and oven fry the skin.
- COMPLETELY dry the skin. This is crucial for crispy skin. If your holes are too deep, pressing on them will draw oil up to the surface of the skin and make it harder to dry. You can also leave the meat uncovered in the fridge overnight to dry out the skin.
- Flip the pork belly over so the meat side is up. Score the meat, then season with the salt mixture.
- Flip it over one more time, dry the skin side, and season the rind with the rock salt.
- Line a cookie pan with aluminum foil.
- Bake the pork in the oven for 45 minutes, or until the skin is crispy. The skin should feel hard when poked with a fork and the fork should not penetrate the skin. It should be so crispy that it cracks when you slice it.