Ginger Free Crispy Pork Belly (Siu Yuk)

Few dishes deliver the kind of primal satisfaction that comes from shattering a perfectly lacquered, golden crust into tender, juicy pork beneath. This Cantonese-style roasted pork belly is a showstopper — the kind of thing that makes people go quiet at the table before they start reaching for more. The marinade leans on garlic-infused oil, tamari, five-spice, and white pepper to build deep, savory flavor into the meat, 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 real secret — it sets you up for the kind of blistered, crackling skin that's nearly impossible to achieve any other way. Many traditional versions of this dish call for ginger in the marinade, but this recipe skips it entirely without sacrificing any complexity, thanks to the aromatic punch of five-spice and white pepper. The two-stage roast — low and slow to cook the meat through, then a blast of high heat to puff and blister the skin — means you get both perfectly cooked pork and that signature crunch in one go. Slice it thick, scatter on some scallion greens, and keep a little tamari nearby for dipping.

About Fig

Fig 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 →