Fructose Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork compare to the moment you tap a spoon against a perfectly blistered, golden skin and hear that satisfying crack. This Cantonese-style roasted pork belly delivers exactly that — layers of tender, juicy meat beneath a shatteringly crisp crust that rivals anything you'd find hanging in a Chinatown window. The marinade keeps things beautifully simple: garlic-infused oil, tamari, five-spice, and white pepper rubbed into the meat side only, so every bite carries deep, savory warmth without overwhelming the pork's natural richness. For anyone managing fructose sensitivity, the ingredient list here is refreshingly straightforward — no honey, no high-fructose sauces, no fruit-based glazes that can sneak into so many Asian-inspired recipes. The real magic happens overnight in the fridge, where a salt-and-baking-soda crust slowly draws moisture from the skin, setting you up for that dramatic, bubbly crackling in the oven. A final blast of high heat transforms the surface into something almost impossibly crunchy, and the whole slab rests just long enough to slice cleanly into pieces where every single one gets a share of that glorious skin. Serve it with scallion greens and a small bowl of tamari for dipping, and watch it disappear faster than you'd expect.
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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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