Carrageenan Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of primal satisfaction that comes from shattering a perfectly blistered pork skin with a single bite, and this Cantonese-style roasted pork belly absolutely delivers that moment. The marinade — garlic-infused oil, tamari, five-spice, and white pepper — soaks deep into the meat side while the skin stays completely dry, which is exactly what separates a crackling crust from a chewy disappointment. The overnight salt-and-vinegar treatment on the skin is the real secret here, drawing out moisture so the high-heat finish can do its blistering work without any shortcuts. For anyone navigating store-bought roasted meats or pre-marinated cuts, making this at home means you know exactly what went into it — no additives, no thickeners, just straightforward pantry ingredients. The two-stage roasting method (low and slow first, then a blast of high heat) ensures the meat stays juicy while the skin puffs into those signature golden bubbles. Sliced into pieces with a sharp cleaver and served alongside a small dish of tamari, this is the kind of centerpiece that makes a table go quiet in the best possible way.
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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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