Mushroom Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork deliver the same satisfaction as a slab with skin so blistered and golden it practically shatters when you tap it. This Cantonese-style roasted pork belly achieves that iconic crackling crust through a methodical overnight dry-brine — coarse sea salt and a rice wine vinegar and baking soda wash pull moisture from the skin so the oven can do its magic. The meat side gets a deeply savory rub of five-spice, white pepper, garlic-infused oil, and tamari, so every bite layers aromatic warmth against that shatteringly crisp exterior. For anyone navigating a mushroom-free lifestyle, this recipe is a clean win — the entire ingredient list is straightforward pantry staples with zero fungi hiding in a sauce packet or seasoning blend. The two-stage roasting method, starting low to cook the meat through and then blasting the heat to blister the skin, is what separates truly great siu yuk from the merely good. Sliced into pieces with scallion greens scattered on top and a small bowl of tamari on the side, this is the kind of dish that makes a table go quiet in the best possible way.
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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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