Celery Free Crispy Pork Belly (Siu Yuk)
Few things in the kitchen deliver the kind of pure, primal satisfaction that comes from shattering a perfectly blistered pork skin with the side of a spoon. This Cantonese-style roasted pork belly is all about technique — the overnight salt crust draws out moisture, the baking soda and rice wine vinegar prep the skin for maximum blistering, and a two-stage roast at different temperatures does the rest. The marinade of garlic-infused oil, tamari, five-spice, and white pepper soaks deep into the meat side, building that warm, aromatic backbone that makes every bite so layered and satisfying. The result is juicy, tender pork beneath a shatteringly crisp, golden-brown crackling that genuinely rivals anything you'd find at a Cantonese roast shop. For anyone navigating a celery-free lifestyle, this recipe is completely clean — every ingredient is straightforward, with no hidden aromatics or vegetable-based fillers to second-guess. A quick dip in tamari and a scatter of fresh scallion greens finish it off with brightness and a little bite. It takes some patience, but the payoff is absolutely worth clearing your schedule for.
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!