Pistachio Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of primal satisfaction that comes from biting through a shatteringly crisp skin into tender, juicy, spiced pork — and this Cantonese-style roasted pork belly does exactly that. The marinade layers garlic-infused oil, tamari, five-spice powder, and white pepper into the meat side, building deep, aromatic flavor while the skin stays completely dry and untouched. The real magic happens during the overnight rest: a coating of coarse sea salt and a rice wine vinegar and baking soda mixture draws out moisture and primes the skin for maximum crackling. Roasting low-and-slow first ensures the meat cooks through evenly before a final blast of high heat blisters the skin into that iconic golden, bubbly crust. Every ingredient here is straightforward and easy to source, with no nuts or nut-derived products anywhere in the recipe — so you can cook and serve with total confidence. Sliced into pieces with the crackling intact and served alongside scallion greens and a small bowl of tamari for dipping, this is the kind of centerpiece dish that makes people go quiet at the table.
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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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