Chicken Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of primal satisfaction that comes from biting through a shatteringly crisp skin into tender, juicy, spiced pork — and this Cantonese-style roast is the real deal. The marinade layers garlic-infused oil, tamari, five-spice powder, and white pepper deep into the meat side, while the skin gets its own careful treatment of rice wine vinegar, baking soda, and a thick salt crust that draws out moisture overnight. That overnight dry-brine is the secret weapon here — it's what transforms the skin from rubbery to genuinely crackling. A two-stage roast, starting low to cook the meat through and finishing at high heat to blister the skin, gives you that bubbly, golden crust that practically shatters when you tap it. Since every component in this recipe is straightforwardly pork-based, there's no need to scan labels for hidden poultry broths, chicken-derived stocks, or shared-facility warnings that can sneak into marinades and spice blends. Sliced into thick pieces with scallion greens and a small bowl of tamari for dipping, this is the kind of centerpiece dish that makes a table go quiet the moment it lands.
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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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