Macadamia Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork can match the sheer satisfaction of pulling a slab of belly from the oven with a skin so blistered and golden it practically shatters at the touch of a knife. The secret here is a multi-step process that starts the night before — thorough skin-poking, a fragrant five-spice and tamari marinade on the meat side, and a salt-and-baking-soda crust that slowly draws every last drop of moisture from the surface while it rests uncovered in the fridge. That overnight patience is what separates genuinely crackling skin from the disappointingly chewy kind. A high-heat finish at 450°F does the final work, blistering the surface into those gorgeous, bubbly crackers that make this dish so iconic. Every ingredient here is straightforward pantry fare — garlic-infused oil, tamari, rice wine vinegar, and a handful of spices — so there's nothing hidden to worry about for anyone avoiding tree nuts. Serve it sliced into bite-sized pieces with a scattering of fresh scallion greens and a small bowl of tamari for dipping, and it's the kind of centerpiece that disappears from the plate embarrassingly 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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