Hazelnut Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted meat can compete with the sound of crackling pork skin shattering under a knife. This Cantonese-style roasted pork belly delivers that deeply blistered, golden crust alongside tender, juicy layers of meat and fat — the kind of result that looks like it came from a specialty roast shop. The marinade leans on five-spice powder, white pepper, and tamari for a savory, aromatic depth that perfumes the meat all the way through after an overnight rest. The real magic happens in two stages: a slow roast to cook the belly through, followed by a blast of high heat that transforms the dried, salt-treated skin into a shatteringly crisp shell. Every ingredient here is straightforward pantry fare — garlic-infused oil, rice wine vinegar, baking soda, coarse sea salt — with absolutely no nut-based oils, pastes, or flavorings anywhere in the recipe. That makes it a genuinely worry-free choice for anyone navigating tree nut sensitivities without wanting to sacrifice bold, complex flavor. Serve it sliced into bite-sized pieces with a little tamari for dipping and a scatter of fresh scallion greens, and it disappears fast.
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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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