BHA & BHT Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork deliver the same jaw-dropping crunch as a properly made siu yuk, and this version absolutely delivers. The skin is poked, dried overnight, and blasted at high heat until it blisters into a deeply golden, shatteringly crisp crust that crackles when you tap it with a spoon. Underneath, the meat stays juicy and fragrant from a simple rub of five-spice powder, white pepper, garlic-infused oil, and tamari — flavors that are bold without being complicated. For anyone navigating preservative-free eating, store-bought roasted pork belly is a minefield of ingredient labels and questionable additives. This recipe keeps everything clean and straightforward: a short list of whole spices, pantry staples, and nothing you'd need to second-guess. The overnight salt-and-vinegar treatment on the skin is the real secret weapon — it draws out moisture so the oven can do its best work without any chemical shortcuts involved. The two-stage roasting method, low and slow first then a high-heat finish, means you get fully cooked, tender meat before the skin ever starts to blister, so there's no guesswork about timing. Slice it into bite-sized pieces with a sharp knife, scatter on some scallion greens, and set out a small bowl of tamari for dipping. It's the kind of dish that makes people stop mid-conversation the moment it hits the table.
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Learn more →Ingredients
6 servings
For the pork
- 2 ½ lb skin-on pork belly, in one slab
For the marinade
- 1 tbsp garlic-infused oil
- 1 tbsp tamari
- 1 tsp five-spice powder
- 1 tsp ground white pepper
- 1 tsp sugar
- 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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