Ancient Cantonese barbecue techniques create rich, succulent pork under intensely savoury crispy crackling skin. A special occasion meal from my childhood.
* 2lb boneless skin-on pork belly * 2 tbsp salt * 3 tbsp ground white pepper * 3 tbsp five spice powder * 1 tbsp rice wine vinegar
Served with some heavily sweetened soy sauce, and plenty of blanched choisum.
**Instructions**
1. Place pork belly into a pot with cold water and bring to a simmer. 2. Simmer pork for several minutes, then drain and allow to cool on a rack. 3. When cool enough to handle, pierce the skin of the pork belly all over with a fork or a knife. 4. Rub the pork belly all over with salt, white pepper and five spice powder. Brush the skin with vinegar. 5. Refrigerate the pork belly overnight, uncovered, on a rack. 6. 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. 7. Cut the roasted pork belly into bite sized pieces. Serve hot.
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Ancient Cantonese barbecue techniques create rich, succulent pork under intensely savoury crispy crackling skin. A special occasion meal from my childhood.
Full recipe: [https://servedwithrice.com/siu-yuk/](https://servedwithrice.com/siu-yuk/)
**Ingredients (served 6)**
* 2lb boneless skin-on pork belly
* 2 tbsp salt
* 3 tbsp ground white pepper
* 3 tbsp five spice powder
* 1 tbsp rice wine vinegar
Served with some heavily sweetened soy sauce, and plenty of blanched choisum.
**Instructions**
1. Place pork belly into a pot with cold water and bring to a simmer.
2. Simmer pork for several minutes, then drain and allow to cool on a rack.
3. When cool enough to handle, pierce the skin of the pork belly all over with a fork or a knife.
4. Rub the pork belly all over with salt, white pepper and five spice powder. Brush the skin with vinegar.
5. Refrigerate the pork belly overnight, uncovered, on a rack.
6. 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.
7. Cut the roasted pork belly into bite sized pieces. Serve hot.
Cheers!