Peanut Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of sheer textural drama that comes from a slab of pork belly roasted low and then blasted high until the skin blisters into a deeply golden, audibly crackling crust. The marinade — garlic-infused oil, tamari, five-spice, and white pepper — soaks into the meat side overnight, building layers of savory, aromatic flavor that contrast beautifully with that shattering skin. The real magic is in the prep: aggressive poking, a vinegar-and-baking-soda wash, and a thick salt crust that pulls moisture from the skin while you sleep. Every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, so there's no need to scrutinize labels or worry about hidden cross-contact from store-bought sauces or spice blends. Tamari stands in as the soy sauce here, and the rest of the pantry list is refreshingly short and straightforward. Serve it sliced into bite-sized pieces with a little extra tamari for dipping and a scatter of fresh scallion greens, and it's the kind of dish that makes people go quiet at the table — in the best possible way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!