Nitrate & Nitrite Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork can compete with the sound of crackling skin shattering under a knife — and this Cantonese-style roasted pork belly delivers exactly that. The marinade layers garlic-infused oil, five-spice powder, tamari, and white pepper into the meat side, building deep, aromatic flavor without relying on any cured or processed ingredients. That matters more than it might seem, because traditional versions of this dish sometimes call for store-bought seasoning blends that can quietly contain preservatives you'd rather avoid. Here, every component is straightforward and clean, so you know exactly what's going into the slab. The real magic happens in the skin prep: aggressive poking, a foaming vinegar-and-baking-soda wash, and an overnight salt crust work together to pull out moisture and prime the surface for serious blistering in the oven. The two-stage roast — low and slow to cook the meat through, then a blast of high heat to shatter the skin into golden, bubbly crackling — is a technique that genuinely rewards patience. 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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