Cashew Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of textural drama that comes from a slab of pork belly roasted low and then blasted with high heat until the skin blisters into a shatteringly crisp, golden crust. The marinade — garlic-infused oil, tamari, five-spice, and white pepper — soaks deep into the meat side overnight, building layers of savory, aromatic flavor that hold up beautifully against that crackling exterior. The real magic is in the prep: aggressive skin-poking, a foaming vinegar-and-baking-soda wash, and a thick salt crust that pulls moisture out of the skin while you sleep. Every one of those steps is doing serious work, and the payoff when you tap that golden surface with a spoon is deeply satisfying. The ingredient list is refreshingly straightforward — no specialty sauces, no nut-based pastes, nothing to second-guess at the store. A quick scallion garnish and a small bowl of tamari for dipping are all you need to finish the plate. This is the kind of centerpiece recipe that looks like it came from a restaurant kitchen but is absolutely achievable at home with a little patience and a very sharp knife.
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!