Paraben Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of sheer textural satisfaction that comes from a slab of pork belly roasted until the skin shatters like glass. The secret here is a multi-step skin prep — deep puncturing, a vinegar-and-baking-soda wash, and an overnight salt crust that pulls every last bit of moisture out before the pork ever hits the oven. The result is that signature bubbly, golden crackling that crackles audibly when you tap it, sitting on top of deeply seasoned, tender meat perfumed with five-spice and white pepper. Because you're building this entirely from whole, recognizable pantry staples — tamari, garlic-infused oil, rice wine vinegar, and a handful of spices — there's no need to scrutinize labels for synthetic preservatives or hidden additives that can sneak into pre-marinated or processed versions of this dish. The two-stage roast, starting low to cook the meat through and then blasting the heat to blister the skin, is what separates a truly crackling crust from a chewy disappointment. A final rest before slicing keeps the juices locked in, and a scatter of fresh scallion greens and a small bowl of tamari for dipping round everything out beautifully. This is the kind of centerpiece recipe that looks like it came from a serious kitchen but follows a clear, methodical process anyone can nail at home.
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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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