Sesame Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted meat can compete with the sound of crackling pork skin shattering under a knife. This Cantonese-style roasted pork belly delivers that deeply blistered, golden crust alongside juicy, spiced meat — and every element of the technique is designed to make it happen. The marinade layers five-spice powder, white pepper, and tamari into the meat side, while the skin gets its own dedicated treatment of rice wine vinegar, baking soda, and a thick salt crust that draws out moisture overnight. That long, uncovered rest in the refrigerator is the real secret weapon, setting up the skin to puff and crackle dramatically in the oven's high heat. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine find. Traditional versions of this dish and many of the sauces that accompany it can quietly contain sesame oil or sesame-based condiments, but this one keeps things clean — garlic-infused oil handles the aromatic depth, and tamari steps in as both a marinade component and a dipping sauce without any hidden sesame. Every ingredient listed is straightforward and easy to verify, so there's no guesswork at the grocery store. Serve it sliced into bite-sized pieces with scallion greens scattered on top, and watch it disappear from the plate faster than you'd expect.
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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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