Tree Nut Free Crispy Pork Belly (Siu Yuk)

Total time9 hr 45 min

Prep time30 min

Cook time1 hr 15 min

Tree Nut 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, deeply spiced pork — and this Cantonese-style roast belly is the real deal. The marinade layers garlic-infused oil, five-spice powder, tamari, and white pepper into the meat side, building that warm, aromatic depth that makes this dish so craveable. The real magic happens on the skin: a vinegar-and-baking-soda wash followed by a thick salt crust draws out moisture overnight, setting the stage for a blistered, golden crackling that practically shatters when you tap it. Every ingredient here is straightforward pantry-friendly fare, so there's no need to scan labels for hidden nut-based oils or worry about cross-contact from specialty sauces. The two-stage roasting method — low heat to cook the meat through, then a blast of high heat to blister the skin — is the kind of technique that sounds fussy but is actually very forgiving once you understand the logic. A final scatter of scallion greens and a small bowl of tamari for dipping keeps the presentation clean and the flavors bright. This is the kind of centerpiece dish that makes people stop mid-conversation the moment it hits the table.

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Ingredients

6 servings

For the pork

2 ½ lb skin-on pork belly, in one slab

For the marinade

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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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