MSG Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork can compete with the sheer satisfaction of skin that shatters the moment you bite into it. This Cantonese-style roasted pork belly achieves that iconic crackling crust through careful technique — aggressive skin-poking, a vinegar-and-baking-soda wash, and a long overnight salt-dry in the fridge — rather than any packaged seasoning blends or flavor enhancers. The marinade is built entirely from scratch using tamari, five-spice powder, garlic-infused oil, white pepper, and a pinch of sugar, so you know exactly what's going into every layer of flavor. That matters a lot when store-bought marinades and pre-seasoned cuts so often sneak in additives that are hard to spot on a label. The two-stage roasting method — low heat first to cook the meat through, then a blast of high heat to blister and bubble the skin — is what separates genuinely crackling siu yuk from the merely decent kind. Sliced into pieces with the skin intact on each one and served alongside a simple tamari dipping sauce, this is the kind of dish that makes a table go quiet in the best possible way. It takes patience, but every step is straightforward and the results are absolutely worth clearing your schedule for.
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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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