Brazil Nut Free Crispy Pork Belly (Siu Yuk)
Few things in the culinary world deliver the same satisfaction as a slab of pork belly with skin so shatteringly crisp it crackles when you tap it with a spoon. This Cantonese-style roasted pork is all about technique — thorough poking of the skin, an overnight salt-and-vinegar dry brine, and a two-stage roast that first cooks the meat through before blasting the skin into golden, blistered perfection. The marinade of five-spice powder, white pepper, tamari, and garlic-infused oil soaks deep into the meat side, building that signature savory-aromatic flavor that makes every bite genuinely addictive. The ingredient list is refreshingly straightforward — pork belly, pantry spices, tamari, and a few kitchen staples — so there's no need to hunt down anything obscure or worry about hidden allergens lurking in a complicated sauce. Patience is the real secret here: the overnight refrigeration step is non-negotiable, and the payoff is a skin that lifts away from the oven looking like it came straight out of a Hong Kong roast shop window. Slice it into bite-sized pieces, scatter on some scallion greens, and set out a small bowl of tamari for dipping, and you have a centerpiece dish that looks far more impressive than the effort it actually demands.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!