Low Sugar Crispy Pork Belly (Siu Yuk)

Total time9 hr 45 min

Prep time30 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the pork

2 ½ lb skin-on pork belly, in one slab

For the marinade

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 tbsp tamari
1 tsp five-spice powder
1 tsp ground white pepper
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp fine salt

For the skin

1 tbsp rice wine vinegar
3 tbsp coarse sea salt
1 tsp baking soda

For serving

3 stalks scallion, green tops only, thinly sliced (optional)
1 tbsp tamari, for dipping (optional)

Instructions

1
Pat the pork belly completely dry with paper towels. Using a sharp skewer, fork, or the tip of a paring knife, poke the skin all over — aim for at least 50–60 punctures across the entire surface, going no deeper than the fat layer beneath the skin. This is the most important step for achieving a bubbly, crackling crust.
2
Flip the pork belly skin-side down. In a small bowl, stir together the garlic-infused oil, tamari, five-spice powder, white pepper, sugar, and fine salt until combined. Rub this marinade evenly over the meat and fat sides only — keep it off the skin entirely.

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