Lactose 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 pork belly underneath. This Cantonese classic is all about technique — the overnight salt crust draws out moisture, the vinegar-and-baking-soda wash primes the skin, and a two-stage roast at different temperatures does the rest. The marinade of garlic-infused oil, tamari, five-spice, and white pepper soaks deep into the meat side, building that warm, aromatic backbone that makes every bite so craveable. Naturally, the entire recipe is built around pork, pantry spices, and a few simple condiments — there's no butter, cream, or dairy of any kind hiding in the ingredient list, so it works beautifully for anyone avoiding lactose without any substitutions required. The most important step is patience: poking the skin thoroughly and letting it dry uncovered in the fridge overnight is what separates truly crackling pork from a disappointing chewy rind. Once you pull it from the oven and hear that hollow tap on the blistered, golden surface, you'll know the wait was absolutely worth it. Slice it thick, scatter on some scallion greens, and keep a small bowl of tamari nearby for dipping.
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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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