Lupin 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 — and this Cantonese-style roast delivers exactly that. The marinade of garlic-infused oil, tamari, five-spice powder, and white pepper works deep into the meat side, building layers of savory, aromatic flavor while the skin stays completely untouched and primed for blistering. The real magic happens during the overnight dry-brine: a salt crust mixed with rice wine vinegar and baking soda draws out moisture so thoroughly that the oven does the rest of the work almost effortlessly. Roasting low and slow first ensures the meat cooks through and stays juicy, then a blast of high heat transforms that dried-out skin into a deeply golden, bubble-covered crackle that practically sings. Every ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, no hidden additives to second-guess on a label. Tamari stands in as the soy sauce of choice, keeping the dipping sauce clean and straightforward. Slice it into pieces at the table, scatter on some scallion greens, and watch it disappear faster than you can explain how you made it.
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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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