Citric Acid Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork can match the sheer satisfaction of pulling a slab of belly from the oven with a skin that crackles like glass when you tap it. The secret here is a two-stage process — a long, uncovered rest in the fridge to dry out the skin, followed by a blast of high heat that transforms it into a deeply blistered, golden crust with serious crunch in every bite. The meat underneath stays juicy and fragrant, rubbed with five-spice, white pepper, garlic-infused oil, and tamari for that layered, savory depth that makes this dish so craveable. For anyone navigating citric acid sensitivities, this recipe is a genuinely clean option. The marinade relies on tamari instead of conventional soy sauce blends, and there are no citrus juices, citric-acid-preserved condiments, or store-bought spice mixes that might sneak in hidden additives. Every ingredient is straightforward and easy to verify, which takes a lot of the guesswork out of a dish that can otherwise be tricky to source safely. The rice wine vinegar used on the skin is minimal and primarily functional — it works with the baking soda to prep the surface for crackling rather than contributing any pronounced flavor to the finished dish. Serve it sliced thick with a scatter of fresh scallion greens and a small bowl of tamari on the side, and you have a centerpiece that looks and tastes like it came straight from a Cantonese roast shop.
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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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